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Beef tripe pickle soup

Beef Tripe Rassolnik (Pickle Soup)

An incredibly tasty soup with vegetables and meltingly tender tripe. This dish takes some effort, but its delicate flavor makes it well worth the trouble — the rassolnik comes out delicious.

Olga

Recipe author

Composition / ingredients

Servings:

Tripe

500

Carrot

Onion

Potatoes

Pickles

Pearl barley

100

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 5 g

Fats 12 % 2 g

Carbohydrates 59 % 10 g

79 kcal

GI: 100 / 0 / 0

Cooking method

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Cover the cleaned beef tripe with cold water, bring to a boil, and boil for 10 minutes. Drain and tip the tripe into a colander. Rinse the pot, cover the tripe with fresh cold water, and boil another 10 minutes. Repeat this 5 times to get rid of the tripe's off-putting smell. You can start out in a smaller pot to speed up how fast the water comes to a boil. While the tripe cooks, rinse the pearl barley and soak it in cold water — this shortens its cooking time. On the fifth round, put the tripe in a pot of the right size, cover with cold water, bring to a boil, and simmer over low heat for 1 hour. After an hour, drain, add the pearl barley (drained of its soaking water), and cook another 20 minutes. Meanwhile, finely chop the onion and coarsely grate the carrot. Fry the onion until golden, then add the carrot and fry another 2–3 minutes. If you like heat, sprinkle the onion at the start of frying with a mix of black, red, and allspice. Dice the potatoes and cut the pickles into half-moons (quarter them if they're large). Add the potatoes to the boiling broth and cook 5 minutes. Then add the pickles and the fried onion and carrot, and cook another 5–10 minutes, until the potatoes are done. Season with salt to taste. Serve with chopped fresh herbs and a slice of lemon.