A hearty tripe soup made the way Czech grandmothers do it. The tripe is rinsed and pre-boiled several times, then simmered in homemade beef stock with lard, onion and paprika. Finished with garlic, caraway and marjoram, it is served with white bread.
Rinse the tripe thoroughly in several changes of water (at least three times), cut it into smaller pieces (not too fine) and put it into lukewarm water. Bring the water to the boil and cook for 15 min…
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