Polish-Style Tripe Soup with Vegetables
The easily digestible iron from the beef in the tripe soup is particularly important for blood formation - in addition, the meat scores with high-quality protein for muscle building and maintenance. The beta-carotene from the carrots, as a precursor of vitamin A, is responsible for strong vision and can ensure healthy skin.
Tripe is also called spot or tripe and is the rumen of ruminants, usually cut into strips.
Rinse tripe well under running water and place in a saucepan. Cover with water, add 1 tablespoon salt and simmer until soft, about 20 minutes. Drain, let cool slightly and cut into thin strips. Cut soup meat into thin strips. Rinse and peel carrots, celery, onions and garlic. Slice carrots and celery. Dice onions and garlic. Fry vegetables in butter until golden brown in a pot. Add tripe and deglaze with the vinegar. Add bay leaf and season with salt, nutmeg and pepper. Simmer about 10 minutes, season to taste and serve sprinkled with marjoram leaves.
Serve with fresh bread, if desired.