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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. wash tripe, cut in 1/3in strips, no more than 3in long. | 2. in large soup pot, saute whole onion, celery and carrot until golden. | 3. add tripe, and 6-7c water, enough to cover. | 4. add maggi (optional), salt, marjoram, nutmeg, paprika, bay leaf, pepper and allspice. I reccomend putting your whole pepper and allspice in either a tea ball, or in cheese cloth, otherwise this soup gets difficult to eat when you have to pick out the spices. | 5. cook for 1-2 hours until trip is tender, not soft and mushy. | 6. make a roux. Fry 1/3c flour over high heat until it turns light brown. Take some liquid out of the soup, mix the roux into that liquid, and add the mixture back. | 7. Serve with rye bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2			120.0	28.02	3.3	0.3
celery	2	stalks		20.48	3.8016	0.8832	0.2176
carrot	2		sliced	59.04	13.7952	1.3392	0.3456
tripe	3			-	-	-	-
seasoning	2	tablespoons		0.0	0.0	0.0	0.0
black peppercorn	2	teaspoons		-	-	-	-
allspice	2	teaspoons		9.994	2.7406	0.2314	0.3302
marjoram	1	tablespoon		4.607	1.0295	0.2152	0.1197
salt	1/2	teaspoon		-	-	-	-
nutmeg	1	teaspoon	ground	11.55	1.0844	0.1285	0.7988
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
bay leaf	2			-	-	-	-
flour	1/3	cup		192.76	42.2018	3.1337	0.7479

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.