Tripe soup from a veal shank
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Ingredients · Servings 5
- 1 tbsp lard
- 2 tsp cumin
- 1 onion
- 1 pc curly hair roller
- 1 tbsp ground sweet paprika
- 1 liter of water
- 5 pcs potatoes
- 1 tbsp marjoram (rubbed)
- 3 cloves garlic
- parsley
Method · 45 min
- First, let the cumin aroma develop in the lard, then add the onion and let it glaze.
- Briefly fry the roulade on it, sprinkle with ground paprika, mix and after a few seconds, pour in water.
- Add the potatoes, season with salt and pepper and cook over low heat until the potatoes are tender. If the soup seems too thin, add the stock and cook for another 5-10 minutes.
- Finally, season with marjoram, garlic and salt if necessary. Serve sprinkled with chopped parsley.
Raw materials
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