How to make it

  • Tripe soup
  • Boil the stomach in 5 l. of water with some beef bones to obtain a
  • tasty broth. Remove the foam from time to time. Wash the stomach, cut
  • it small pieces, throw away the fatty parts, clean the wrinkled skin
  • and scrape it with maize flour and vinegar. Leave it over the night in
  • cold water with 1 spoon of dicarbonate. Boil it the next day in the
  • same broth. Scrap the carrots, onions, parsnips. After 3 hours, remove
  • the stomach from fire and cut it julienne. Chop the stomach, vegetables
  • and put all on fire with vinegar for another hour. Boil until water is
  • evaporated by half.
  • Mince the garlic with salt, yolks, sour-cream and a bit of vegetable
  • soup (remember? those 2 of each vegetables, see ingredients) and pour
  • over the boiling stomach. Add pepper, freshly chopped lovage. Eat it
  • hot with chilies or olives, garlic sauce, vinegar, sour-cream etc.

Reviews & Comments 3

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    " It was excellent "
    merlin ate it and said...
    I always used to get this when I visited Romania, a land of very good food and other delights.
    Was this review helpful? Yes Flag
  • elgourmand 4 years ago
    A great recipe. It's different than Minudo (the Mexican one) but I think it will also be great.I like tripe stew (soup) The Hawaiians make one they got from the Portuguese that is also good. Bon Appatito
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Mmmmm, thank you for reminding me of this one. Deeeelicious!
    Was this review helpful? Yes Flag

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