Veal triumphs in tripe soup: The key to converting skeptics

Tripe soup is a traditional, aromatic soup that has been present on Polish tables for years. Although some approach it with skepticism, the right choice of ingredients can convince even the biggest skeptic. Meat plays a crucial role here. What is the best meat for tripe soup? The tip comes straight from the hostess of a milk bar who knows her craft. It's worth learning this secret!

The foundation of this classic soup is, of course, tripe, which are pieces of animal stomachs. However, not every type of meat will make the soup exceptionally tasty and tender. We most often reach for beef tripe, which is the most popular and readily available. However, it is not the only option—and not always the best!

The real secret to excellent tripe soup is using veal tripe. Why is this the best meat for tripe soup? Veal is more delicate, softer, and easier to digest. This gives the soup a more subtle flavour while retaining its unique aroma. Veal tripe cooks faster than beef, which shortens the preparation time. Additionally, it has a less intense smell, which might convince even those who have not been fans of this specialty.

Now that we know which meat to choose for tripe soup, it's time to move on to its preparation. Here is a tested recipe for aromatic veal tripe soup that will surprise you with its flavour.

Ingredients:

• 900 grams of veal tripe,
• 2 carrots,
• 2 parsley roots,
• ¼ celery root,
• 2 tablespoons of tomato paste,
• 2 tablespoons of marjoram,
• 2 bay leaves,
• 4 allspice berries,
• 1 bouillon cube,
• 1 tablespoon of butter,
• 1 tablespoon of flour,
• Salt and pepper to taste,
• Water.

Preparation:

1. Boil the veal tripe twice, changing the water each time.
2. Cut the cooked tripe into strips.
3. Peel, wash, and cut the vegetables into sticks.
4. In a pot, bring water to a boil, add the tripe, vegetables, spices, and bouillon cube. Cook until the vegetables and tripe are soft.
5. Add tomato paste.
6. Prepare a roux from flour and butter to thicken the soup.
7. Season with salt and pepper.
8. Serve hot.

Tripe soup made with soft and delicate veal tripe is a dish that works well for both family dinners and larger gatherings with loved ones. Properly seasoned, with a side of crusty bread, it makes for a filling and aromatic meal. If the beef tripe version hasn't convinced you of this specialty so far, be sure to try the veal version—the difference in taste and texture is truly remarkable!