Tripe soup is often found in the Balkan, Macedonian, Bulgarian, Greek, Turkish and Eastern European cuisines. It is prepared from a well-cooked and finely chopped veal or lamb tripe. Spices – garlic, acid, crushed red pepper or hot peppers are often added to the soup. It is popular as a remedy against a hangover.
Table of Contents
Macedonian Tripe Soup
Wash tripe thoroughly. Place in large pot and add water, salt, garlic and pepper. Bring to boil and simmer for 3 hours. Add extra water if needed. Remove pot from stove. Beat eggs in bowl and add lemon juice or vinegar. Slowly add one cup of the hot broth, being careful not to curdle. Beat well and add one cup cream. Pour all into pot, stirring constantly. Sprinkle parsley over the top. Do not cover pot. Serve very hot.
Variation. Cream may be omitted. 1/2 cup rice may be added during last 20 minutes of cooking time.
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