3 medium-sized potatoes, diced
1/2 medium-sized onion, peeled and finely chopped
1 green celery stalk, finely chopped
1 large green pepper, finely chopped
1 oz (30 g) butter
2 tbsp olive oil
3 tbsp plain flour
generous 2 pints (1.2 litres) chicken stock
7 oz (200 g) cooked honeycomb tripe, diced
5 fl oz (150 ml) double cream or soured cream
salt and freshly ground black pepper
1/2 medium-sized onion, peeled and finely chopped
1 green celery stalk, finely chopped
1 large green pepper, finely chopped
1 oz (30 g) butter
2 tbsp olive oil
3 tbsp plain flour
generous 2 pints (1.2 litres) chicken stock
7 oz (200 g) cooked honeycomb tripe, diced
5 fl oz (150 ml) double cream or soured cream
salt and freshly ground black pepper
Serve with:
hot crusty bread
method
1. Heat the stock. Prepare the vegetables. Fry the onion, celery and pepper gently in the butter and oil for 15 minutes, stirring frequently. Add the flour and cook, stirring, over a low heat for 2 minutes.
2. Continue stirring as you gradually add the hot stock, followed by the tripe, potatoes and plenty of coarsely ground pepper.
3. When the liquid comes to the boil, cover and simmer gently for about 1 hour. Add salt to taste and remove from the heat.
4. Ladle into individual soup bowls, spoon 2 tbsp soured cream into the centre of each serving and finish with a little more freshly ground pepper.
2. Continue stirring as you gradually add the hot stock, followed by the tripe, potatoes and plenty of coarsely ground pepper.
3. When the liquid comes to the boil, cover and simmer gently for about 1 hour. Add salt to taste and remove from the heat.
4. Ladle into individual soup bowls, spoon 2 tbsp soured cream into the centre of each serving and finish with a little more freshly ground pepper.
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