Tripe soup

Ingredients for Tripe soup

Instructions for Tripe soup

To prepare the Tripe soup recipe, please follow these instructions:

Used tripe of young, nyslagtede sommerlam. Tripe is offal, specifically belly and fat guts. For a time the tripe belongs also paralyze the feet. Lammeføderne cleaned, sliced and placed in cold water with added salt. Kallunerne scraped at least 3 of 4 times and over is poured in between with boiling water. Fat intestines scraped and cleaned on the outer side, in which they cut up and cleaned the inside. The cleaned fat guts cut together with kallunerne in small square pieces and place together with lamb feet and a piece of lamb breast in the cold water into the pan. Brought to the boil, carefully, salt lightly and soup may be added, and it all needs to simmer, covered, for 4 – 5 hours. When everything is about tender, add the cleaned, sliced carrots and a little of the peeled peas. When the vegetables are tender, the soup may be taken, incapacitate the feet and chest up, and the soup be smoothed with butter the bread roll that are added during the flogging. The soup will get yet another rehash, season with salt and white pepper and sprinkled by serving with chopped parsley. Tripe soup served in the tureen or bowl. Serve in soup bowls and the warm, udskivede lamb breast eaten. Wholemeal bread is given to. Note: it may be difficult to obtain the necessary tripe, so they must be ordered well in advance with the butcher if you do not even have sheep.