Madrid Style Tripe with Cream
Soup
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This Madrid-style tripe soup with cream is a comforting and flavorful dish, perfect for cold winter days. The recipe, inspired by the traditional Romanian Ciorba de Burta, combines the smooth texture of the tripe with the creamy touch of the cream and the spicy touch of the chilli peppers. Preparing it in the Thermomix® greatly facilitates the process, allowing you to obtain a delicious and consistent result. Ideal for a family meal or a special dinner, this soup is an explosion of flavors that will transport you to grandma's kitchen. Go ahead and try it and surprise your guests!
Ingredients (10 ingredients)
-
800 gr cooked beef tripe, cut into strips
-
1 piece large onion
-
1 piece Italian pepper
-
2 piece large carrots
-
1 cabeza garlic cloves
-
2 tbsp extra virgin olive oil
-
1 litro liquid cream
-
4 piece semi-spicy chilli peppers in vinegar
-
4 tbsp white wine vinegar
-
1 pinch coarse salt
Preparation (7 steps)
Prepare the base broth
In the Thermomix glass, place 1 large onion cut into quarters, 1 Italian pepper cut into pieces, 1 large carrot cut into slices and coarse salt to taste. Add 2 liters of water and program 30 Min./100°C/Speed 1. Strain the broth, reserving the liquid.
Cook the tripe
Pour the strained broth into the Thermomix glass. Add 800 gr of cooked beef tripe, cut into strips, and 1 chopped red pepper. Program 15 Min./100°C/Reverse direction/Speed 1.
Sauté the carrot and garlic
Remove the tripe and broth from the glass and set aside. Without washing the glass, add 2 tablespoons of extra virgin olive oil and 1 remaining grated carrot. Program 5 Min./120°C/Speed 1. Add 1 head of pressed garlic and program 2 Min./120°C/Speed 1.
Incorporate the carrot and garlic to the tripe
Pour the sautéed carrot and garlic into the glass with the tripe and broth. Program 15 Min./100°C/Reverse direction/Speed 1. Correct coarse salt to taste.
Add the cream
Remove the glass from the Thermomix and let it cool for a few minutes. In a large bowl, pour 1 liter of liquid cream. Add a ladle of tripe broth to the cream and mix. Add another ladle of broth and continue mixing. Pour the cream and broth mixture into the Thermomix glass. Mix gently with the spatula.
Heat the soup
Return the glass to the Thermomix and program 5 Min./70°C/Reverse direction/Speed 1 to heat the soup.
Serve
Serve the hot soup. At the time of serving, add white wine vinegar to taste and accompany with the 4 semi-spicy chilli peppers in vinegar.
Finished cooking? Great! 🎉
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Created by
Sara Moreno
3
Rezepte
0
Kochbücher
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Allergens
- Milk
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