Beef tripe soup with paprika and potatoes

Tip: tap a step to mark it as done.

1. Make the roux

   Heat the oil in a pot and sauté the finely chopped onion until softened. Add one chopped garlic clove and sauté briefly. Stir in the flour and cook briefly. Remove the pot from the heat, sprinkle in the sweet paprika and hot paprika to taste, and stir quickly.

2. Cook the tripe

   Pour the water into the roux and bring to a boil, stirring constantly. Drain the pre-cooked tripe, cut it into thinner strips if desired, and add it to the soup. Season with salt, add the bouillon, and simmer until the tripe is tender.

3. Add the potatoes

   Peel and dice two potatoes, boil them in salted water until tender, then drain and mash them. Stir them into the soup to thicken it. Dice the remaining potatoes and cook them directly in the soup.

4. Finish and season

   Add the remaining garlic, crushed, and the marjoram. Bring to a brief boil, then season with salt and paprika to taste.

Tip: Stir the paprika into the roux off the heat, as it quickly turns bitter in hot oil. Pre-cooked tripe varies in tenderness, so taste it and cook until tender.

This recipe was translated from the Slovak original: Držková polievka z predvarených držiek so zemiakmi