Beef tripe soup with chilli flakes

This post is also available in: Ελληνικά (Greek)

A special, winter yet delicious meal for lovers of Greek tripe soup. Very nutritious and healthy. It’s also good for the stomach, especially after a hangover.

Ingredients for homemade beef tripe soup with chili flakes

5 servings

  • 1 beef tripe
  • 1 small veal leg
  • 1 whole white onion
  • Chilli flakes
  • Kosher salt and 2 lemons cut in half for cleansing the tripe
  • For the garlic-vinegar mix, we need 5 cloves of garlic and 1 cup of wine vinegar (we smash or grate the garlic first and put it into a bowl and add the vinegar)

Method

In our days, beef tripe comes already cleaned, however, it’s best to clean it ourselves as well.

Place the tripe in a container or bowl filled with water and kosher salt, rub well. Continue on rubbing with the lemons and pay special attention to the legs.

Let it stand for a while and rinse very well. In big pot, place the tripe with the onion and supplement with enough water to cover the food.

Place over high heat and after bringing to a boil, skim the tripe soup with a skimmer, add enough salt, lower the heat and simmer for around 2 hours (supplement with water if necessary).

Next, transfer the beef tripe to a large bowl. Let cool for 5 minutes.

Next, take a chopping board and begin to roughly chop up the beef tripe or according to your preferences.

Place the tripe to the pot. Try its salt and add extra amounts of salt if necessary.

Boil for approx. 1 hour over medium heat until it thickens.

Serve with lemon or crushed garlic with vinegar (skordostoupi) and hot chilli flakes. You can also combine it with a fine Retsina wine (Greek resinated wine).

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