Ingredients
Instructions
Base
In melted fat, sauté finely chopped onion until golden. Add flour, stir for a while, and you will get a light roux. Remove from heat, add red paprika and pour in part of the broth to avoid lumps.
Tripe
Add pre-cooked tripe, pour in the remaining broth, add marjoram, bay leaf, pepper, and chili. Simmer over low heat for about 45 minutes. (I personally let the tripe cook longer - about an hour - to make it beautifully tender.)
Seasoning
Towards the end, add crushed garlic, marjoram, and salt. Simmer a bit more to blend the flavors.
Serving
Serve with a slice of fresh bread or a roll. (And yes, it tastes even better the next day - that's a proven fact.)
TIP
For an extra rich flavor, add a bit of smoked paprika. And when you're cooking for guests, make it a day ahead - tripe soup likes time.
