Tripe soup
Tripe soup or stain soup , partly tripe soup is a usually with vinegar soured slightly bound soup of tripe , regional spot or spots called, which is used in variants in many countries. It is known in Germany , Austria , the Czech Republic , Slovakia , Poland , Hungary , Romania as well as the Balkan countries and Turkey . In the Czech Republic and Slovakia, however, the soup is not acidified with vinegar, but made with sweet or hot red peppers.
variants
For an Austrian Styrian Flecksuppe or a Czech Dršťková polévka , the tripe is first boiled in salted water and cut into strips. Then they are sautéed in lard with onions and garlic, deglazed with meat stock and wine vinegar , seasoned with bay leaf , salt and pepper , possibly finished with a dark roux with onions and cooked to the end.
The Königsberger Fleck is an East and West Prussian soup specialty made from beef stain , root vegetables and marrow bones . Both the Königsberger Fleck and the Silesian rumen soup Flaki were sold as snacks on the street in Königsberg and Silesia in the 19th century . For preparation, the beef stain is boiled with marrowbones for several hours before various root vegetables such as celery and parsley as well as onions and bay leaves are added and cooked. When the tripe is soft, chop it up, steam it with roux, put it back in the broth and season with vinegar and chopped marjoram . Mustard, vinegar, salt, pepper and plenty of grated marjoram are provided on the table for seasoning.
The Polish Flecksuppe Flaki , or Flaczki, was already known by the Szlachta in the 17th century . However, the recipe was not written down in a cookbook by Lucyna Ćwierczakiewiczowa until the beginning of the 19th century . Flaki is also known in Lithuania , Belarus and Ukraine to this day . It is basically identical to the Königsberger Fleck . Due to the partition of Poland, the soup also came to Austria-Hungary . Exiles also brought the soup to France.
The Turkish İşkembe Çorbası ( Turkish from işkembe , "tripe", and çorba , "soup") is one of the national dishes of Turkey. It is offered in many snack bars and restaurants across the country and eaten for breakfast as well as a traditional end to evening bar visits. After the tripe rubbed with salt has drawn for a few hours, they are washed and boiled in lemon water for several hours. Then they are cut into fine strips and returned to the stock together with roux and cooked to the end. The soup is seasoned with a mixture of crushed garlic and vinegar . When serving, a spoonful of melted butter with roasted rose paprika is added.
This soup is also known in Bulgaria under the name Schkembe tschorba .
The Romanian ciorbă de burtă is one of the country's national dishes . The preparation is different than in the above recipes.
The Italian Trippa alla Fiorentina (tripe Florentine style) in tomato sauce or soup are offered by “Trippai” street food sellers as a local specialty in Florence. Rumen, reticulated and leaf gizzards are used, and “lampredotto” is cooked from abomasum.
National varieties
Swabian "sour tripe"
Saxon spots
Polish flaki
Turkish İşkembe Çorbası
Ciorbă de burtă, Romanian
See also
Web links
Individual evidence
- ↑ a b Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 91 .
- ↑ Trippa alla Fiorentina - tripe Florentine style