A traditional Czech tripe soup with an untraditional twist from Marcel Ihnačák – this time with sweet potatoes and red peppers. Slowly simmered with wine, garlic and tomatoes, it makes a wonderfully warming meal. Serve it with crunchy slices of garlic bread.
Fry the finely chopped onion in a heated pot with olive oil. After a while, add 4 finely chopped cloves of garlic, the celery and the chilli pepper, having removed its seeds, then season with salt and…
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