Soppi Mondongo, Tripe Soup

Rating: 2.90 / 5.00 (10 Votes)

Total time: 45 min

Servings: 4.0 (Portionen)


Found & Spread Has It:


Carefully rinse the pig’s trotter under running water. Bring to the boil with water.

Skim off the foam as it rises. Simmer gently over low heat for about 1 hour, leaving the lid ajar (place a wooden spoon between them).

Then rinse the cured brisket, add it to the pig’s trotter and simmer for about 1 1/2 hours. Peel and finely dice the onion, peel the garlic. Cut the chili peppers in half lengthwise, remove the seeds and chop them finely, then rinse your hands thoroughly,

Rinse the bell bell pepper, remove the core and finely dice. Heat the oil in a frying pan and fry the onion cubes in it over medium heat until golden brown. Add the bell bell pepper and chili bell pepper. Squeeze garlic and add. Stir-fry for 2-3 minutes. Then put aside.

Rinse and peel the potatoes and sweet potatoes and cut into bite-sized pieces. Peel and chop the pumpkin as well. After about 1 1/2 hours of cooking, add the potato, sweet potato and pumpkin pieces to the meat in the crock pot.

Remove the pig’s trotter. Remove the meat from the bone, cut into 1 cm cubes. Take out the beef brisket. Cut the brisket and tripe into 1 cm cubes as well. Add everything repeatedly to the saucepan.

Leave the soup on medium heat for about 15 minutes.

Now add the onion mixture, the olives, the capers, the Ro

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