Traditional recipes

Tripe soup

Tripe soup

Although I do not like beef, but I always enjoy this soup with great pleasure. Many people say that it is difficult to make (indeed it must be boiled a lot in it), but it is worth all the effort. of the following ingredients:

  • 1 kg. beef tripe
  • 1 kg. beef bones
  • 2 onions
  • 2-3 carrots
  • 1 celery root
  • 2-3 pieces of parsley root
  • 5-6 yolks
  • garlic
  • cream
  • pepper
  • salt
  • pepper
  • vinegar
  • 2-3 bay leaves

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Belly soup:

The beef broth is washed well and placed on the bottom of a pot, after which we put the beef belly, a tablespoon of salt and enough water to cover the bones and belly well. remove the bones, take the meat off them and put the meat in the pot. Add the whole vegetables (of course cleaned), a few peppercorns, 2-3 bay leaves and let it boil for another 30 minutes. Remove the vegetables with a fork. foamer, then add garlic to taste. Rub the yolks well with sour cream, pour a little juice over them, turn off the heat and put the dressing in the pot, stirring very slowly. Serve the soup with hot peppers, sour cream and vinegar to taste.


.GOOD APPETITE!

PS ..... After I take out the vegetables, I cut them into cubes and put them back in the pot.


Belly soup according to the old recipe, originating from the notebook with boyar recipes. Worth a try!

About 4-4.5 liters of soup [For a serving of belly soup, there should be 100 g of a mixture of boiled belly and bone tendons and 300-350 ml of juice (perfect proportion)]:

2 kg fresh, cleaned belly

1.5-2 kg of beef bones with marrow (ask the butcher to cut them into smaller pieces, to fit well in the pot)

2 carrots 1 onion 1 parsley root, parsnip

a piece of celery root, about 100 g

1 tablespoon grated flour (20 g)

Keep the belly in warm water with vinegar or lemon juice and baking soda for at least 2 hours before starting to cook, so that it comes out of the specific smell and whitens. We are talking about the already cleaned belly.

The bones wash well and I advise you to be very careful, not to have hair, something like this happens. Put the bones in a large pot (the bones should be at the bottom, if it is the belly it is possible to stick to the boil) and the belly, fill it with enough water to cover and add 2 tablespoons of salt.

When it boils, leave it for another 10 minutes, then throw away the water, wash the bones very well and put them back to boil. The belly is washed and checked if it is cleaned well. Often - most often, it is only washed, not cleaned of the skin.

Scalded in this way, it is very easy to clean. It can be seen on the smooth side that it has a skin, which is pulled and cleaned, just like when you burn in the sun and the skin peels off. This is a big secret, which unfortunately many housewives do not know and leaves the stomach unclean. When boiled, this skin is unsightly, brown and very dirty.

Put the belly on top of the bones, add salt and hot pepper, peppercorns, onion and cleaned roots and let it boil for a few hours. From time to time it is supplemented with hot water, not cold, because it strengthens the meat, so that the liquid covers the belly and bones.

When the belly is well cooked, check the bones, to make the tendons soft, strain the juice into another pot, set aside the vegetables (you can pass and add back to the soup or give to the puppies), and leave the belly and bones to cool.

The yolks (egg whites are not used in the belly soup, because they give that appearance of cutting) are beaten with 1 teaspoon of salt and left aside for at least 20 minutes, to intensify their color.

Put the juice on the fire and add vinegar to taste, but not too much, better to put each on a plate.

Add sour cream and flour to the yolks, mix well and then add a little of the boiling juice. I take the juice with my left hand with a polish or kettle and with my right hand I mix it well with the target, I pour the boiling juice until the yolks with the juice from the bowl are as hot as the soup.

You have to be very patient, pour a little and stir constantly, otherwise the soup is cut. Pour everything into the soup pot and continue to mix until it boils.

Match the taste with salt, let it boil for a few more minutes and you're done. The belly is cut into strips suitable for the spoon, about 2 - maximum 3 cm long, the tendons on the bones are gathered and they are also cut into small pieces and added to the soup.

Put a carrot on a small grater and put in a pan with 3 tablespoons of oil and cook until the oil turns orange. This will be the "face" of our soup, drain in the soup pot and let it boil for a while, to even out.

It is served hot, with a dish with which to season each soup to taste with: mujdei, vinegar, sour cream. You can also use fatty yogurt, whipped milk, sana, kefir, but double the amount of sour cream. This is the real belly soup, with thick juice, not clear water, uncut and with a taste that you will mention to me.

And to make sure you understand (the teacher in me says the word), let's recap the secrets of a successful soup:
fresh belly (and not pre-cooked.) bones with beef marrow (take out the marrow and make some absolutely bestial sandwiches)

only the yolks are left on the belly for at least 2 hours in water with vinegar to be white
the belly and bones are scalded, the first water is thrown away

the belly is cleaned of skin

add 1 tablespoon of flour to the yolks to bind

vinegar is added to the soup juice and then the boiling juice is poured, little by little, stirring continuously, until the yolk composition with sour cream is boiling.

pour over the soup and mix continuously, until it boils, make a "face" with carrots, so that the soup is freckled.

Chef's secret: Add 1 tablespoon of flour to the yolk dressing with sour cream to bind the soup. This flour (20 g-1 tablespoon grated) means less than 0.5% of the soup, so it does not replace sour cream or egg.

But.
Using flour, the soup will not have that unsightly "cut" appearance. My soup looks like silk, it looks like an extremely fine cream. And made only with yolks, not with egg whites… I can't explain what taste and texture this soup can have.

I challenge you to try the soup as I said…

The difference between a belly soup made as I gave the recipe and another soup, is that the difference between the real Moldovan cake, made with 20-30 yolks per 1 kilogram of flour and a slightly sweet bread made with 2 whole eggs per 1 kg of flour.

I won't tell you more. Try the recipe.

TIP: 2-3 donuts in vinegar can be added at the end, cut into thin strips, the size of belly strips, for an increase in color and taste. ATTENTION: Do not add greens to this soup. It's like a cream with yolks and sour cream!

A big secret of belly soup is that the juice is tasty, the soup is rich, not clear water.

That's why bone marrow and boiled vegetables are used to make the juice tasty.

If you use a pre-cooked belly, without bone marrow and without vegetables, there will be no God.

Now that I have told you all the old, authentic secrets of the boyar belly soup, which I know from my aunts and old cooks, I challenge you to cook a real, good belly soup and show me pictures.


Ingredients Belly soup

  • about 3-4 kilograms of beef belly (I used veal)
  • 1 beef bone (about 600-800 grams, it doesn't have to be meat)
  • 1 teaspoon peppercorns
  • 4 bay leaves
  • 2 medium or 1 large carrot
  • 1 tablespoon oil
  • 1 head of garlic (about 10 cloves of garlic)
  • 8 yolks
  • 500 grams of cream with a minimum of 25% fat (I usually use Dorna & # 8211 cream for cooking, to minimize the risk of agglutination - cheese & # 8211 of cream)
  • optional: 1 onion, 1 piece of celery as a small egg, 1 parsley root & # 8211 I didn't use them, but if you prefer to prepare the juice by adding these vegetables, you can do it
  • salt, pepper, vinegar

Preparation Belly soup & preparation of raw material

Luckily for me, I found the calf belly already cleaned. It is clean, but not pre-cooked, it seems to me a barbarity with the one cooked before, others benefit from the taste of the soup. Although it was white and clean, I put my belly in a large bowl and covered it with water in which I dissolved 1 teaspoon of baking soda. I left it like this for about 2-3 hours, in the fridge, after which I clarified it very well. If your belly has no odor, you do not need to apply this treatment.

How to clean the belly of a freshly slaughtered animal

Tip from a former butcher owner: if you have the opportunity to take possession of a fresh beef belly, something a bit full of & # 8222content & # 8221, feel free to receive it. You need a handful of slaked lime (paste) to massage your belly over the entire surface.

Leave on for a few minutes, then, with a spoon, grate the belly, which will remain white and clean. Rinse in plenty of water, rub again with coarse salt, and rinse. Then immerse the belly in water with baking soda, leaving it in the fridge for a few hours, even overnight. After that, all you have to do is rinse in a few cold waters and the beef belly is perfect for the perfect soup.

Preparation Belly soup & # 8211 Boiling belly and beef bone

1. The belly cut into large pieces (like a palm) is boiled together with the beef bone, peppercorns and bay leaves, as well as a good tablespoon of salt. If you choose to use the root vegetable mixture, now put them on as well. It must have enough liquid, boiling the belly is quite difficult, even the pressure cooker lasts at least 2 hours.

2. Once the belly is boiled, strain the juice, which is kept, collecting it in the pot where the soup will be finished. Remove the peppercorns and bay leaves (possibly boiled vegetables), as well as the beef bone. It is of no use (if it has any meat on it, it will be deboned and put in soup). Allow the belly to cool.

Preparation Belly soup & # 8211 finishing the soup

1. As soon as our fingers stop burning, the belly is cut into & # 8222 noodles & # 8221 of about 8-10 cm. length and 1 cm. thickness. Bring the strained juice to a boil and add it to the belly noodles.

2. Peeled carrots are grated on a grater with small holes. Put a saucepan on the fire in which we add a tablespoon of oil. Fry the carrots until soft. Add the hardened carrots to the soup pot and bring to a boil (2 minutes) then remove the pot from the heat.

3. Prepare the crushed garlic sauce and a few tablespoons of very cold water. Add the sauce to the soup and match the taste of salt and pepper. For the sensitive ones, the mujdei can be strained through a thick sieve. Thus, there will not be those small pieces of garlic in the soup.

How to make soup?

1. The yolks, placed in a large bowl, beat with sour cream.

2. Dilute the cream and egg yolk mixture with a pinch of hot juice, added one at a time, stirring well each time. We continue to add the juice from the hot belly soup until we feel that the mixture in the bowl has heated up.

3. Pour the mixture of hot juice, cream and egg yolks into the soup pot, stirring quickly. After straightening the soup, check the seasoning level again. You can match the taste of the vinegar soup both in its entirety, in the pot, and by each diner, according to taste, in their own plate.

Service

The belly soup is served hot, offering olive oil with vinegar. In addition, cream can be eaten for those who want an even more substantial soup. We also don't forget the hot peppers, because the belly soup goes perfectly with it.

There are voices that claim that no greenery has anything to look for in the belly soup. My opinion is that, optionally, it can be sprinkled with some chopped green parsley. He's sure he won't kill anyone. In other embodiments, add the donut strips to the vinegar at the time of serving. All are good, as long as they are exactly to the taste of the one who eats.

Did you like this recipe?


How long does the belly soup boil in a multicooker, slow cooker or pressure cooker?

  • 3 hours at multicooker (combination of temperatures and programs)
  • 12 hours slow cooker (combination of LOW and HIGH)
  • 1 hour and 30 minutes to pressure cooker (kukta) & # 8211 of which 60 minutes under pressure and 30 minutes without pressure. Some multicookers have included the pressure cooking function (mine doesn't).

Those who don't like belly can replace it with chicken (see Radaute soup) or with pleurotus fungi (see fake soup belly). I'm not dead from belly soup either, but my father eats it with great pleasure, so I cook it for him whenever he wants.

If you are dying to do it with fresh beef belly then it would be good for it to be cleaned and washed like the world. Find it here recipe for fresh belly soup with vegetables as well as how to clean fresh belly. It's not a big difference in taste, but many people want to know that they also have vegetables in it.

The secret of a successful belly soup is beef bone. We are talking about cartilage bones NOT beef rounds with lots of meat! We do NOT make meat soup but bone soup.

Whether we choose the joints with cartilage, or some fine bones with marrow, we will get a fine stock of beef (clear soup) that we will use further in the preparation of this belly soup. In the juice of nine bones we like to put a few vegetables, not many: a small parsnip, a small parsley and a slice of celery and 1-2 carrots.

The result is delicious. The belly curve is excellent, the yolk dressing with cream and the finished garlic crowns this dish so loved by Romanians. You will also see at the end how to properly straighten a belly soup so that it does not cut.

From the quantities below results about 3 l of belly soup, ie 6-8 generous and consistent portions.

  • 500 g of beef bones
  • 1 kg fresh or pre-cooked and frozen belly
  • 1-2 bay leaves (optional)
  • 1 teaspoon black peppercorns
  • 3 L cold water (+ supplement as needed)
  • 2 teaspoons grated salt (see at the end if it needs to be added)
  • 1-2 small carrots
  • 1 parsnip root
  • 1 parsley root
  • 1 slice celery root
  • 1 small onion
  • 1 large finely grated carrot hardened with 1 tablespoon of oil (add at the end)
  • 8 cloves of garlic (crushed)
  • 3 yolks
  • 250 ml natural liquid cream for cooking (30% fat)

Ingredients needed for belly soup:

Tripe soup

Ingredients

  • 2 & # 32 kg & # 32 fresh or frozen belly cleaned
  • 1 & # 32 kg & # 32 beef bones
  • 3 & # 32 carrots & # 32 suitable
  • 1 & # 32 pastarnac
  • 1 & # 32 parsley root
  • 1 & # 32 small celery
  • 1 & # 32 small onion
  • 1 & # 32 teaspoon & # 32 peppercorns
  • 2-3 & # 32 bay leaves
  • 4 & # 32 yolks
  • 400 & # 32 g & # 32 sour cream & # 32 25% fat
  • 6-7 & # 32 cloves & # 32 garlic
  • 1 & # 32 small hot pickled peppers
  • salt
  • vinegar

Serving Belly Soup & # 8211 recipe step by step to multicooker, slow cooker or pressure cooker

How well does this belly soup smell and what a gorgeous color it has! The belly noodles are soft and melt in your mouth.

Look at how fine and creamy it is! All that's left are hot peppers, bread and a glass of brandy.

I also present you an extraordinarily tasty soup prepared in the same style: pork leg soup (hammers, stumps, "sneakers") & # 8211 is also seasoned with cream, egg yolk and garlic and is fabulous! The recipe here.

I hope I made you want this fine and creamy belly soup and that you will soon prepare it in your homes: multicooker, slow cooker, pressure cooker or classic (on the stove).

Also for the New Year I recommend it horseradish soup sour and salty, prepared with cabbage dies, only good for cutting nausea and hangover & # 8211 see here.


One of the secrets of the belly soup recipe is the preparation of the belly, the main ingredient. The belly must be very well cleaned, washed in several waters, grated with salt and boiled. It is recommended that the soup belly be placed beforehand in a bowl in which a tablespoon of baking soda has been dissolved and left there for 2-3 hours. Subsequently, the meat must be very well clarified and boiled for 3 hours.

What to put in the belly soup & # 8211 traditional recipe

Ingredients for belly soup:

  • 3 onions
  • 3 carrots
  • 1 garlic
  • 2 kg pre-cooked belly
  • 1 celery
  • 1 kg of beef bones
  • 4 eggs
  • 2 parsley roots
  • Salt and pepper to taste
  • 500 g cream
  • Bay leaves
  • Vinegar to taste.

How to make belly soup with cream & # 8211 traditional recipe

How to prepare belly soup:

Put 4.5 liters of boiling water in a large bowl. Leave the water until it reaches the boiling point, then add the beef bones and froth the soup as many times as needed. Everything should be left to boil for about an hour on low heat.
Meanwhile, wash and clean the vegetables, cut them into quarters and add them to the soup to boil together with the bones.
When the vegetables start to boil, add the finely chopped belly, which has been previously cooked. Now add a few bay leaves and peppercorns and let everything simmer over low heat for another hour or until the belly is very well cooked.
Now, when the meat is well cooked, turn off the heat, remove the beef bones from the soup, and use a strainer to remove the belly and boiled vegetables.
The remaining soup is passed through a sieve several times to make sure it stays perfectly clear.
Now, choose a few pieces of boiled vegetables and add them back to the soup along with the finely chopped belly.
The meat from the boiled bones is also cleaned from the bone, cut into cubes and added to the soup.
The rest of the boiled vegetables are passed in a blender, and the puree obtained is put in the soup.
Now the belly soup is boiled again, until it boils.
Peel the garlic and grind it well, put it in a bowl over which add a few tablespoons of the hot juice from the fire. When the garlic is well incorporated, add the juice obtained in the soup.
The last step in the belly soup recipe follows. Break the four eggs and mix with the cream. Hot juice is added over them, but they are stirred all this time so as not to form lumps. When the mixture has obtained the desired consistency, pour everything into the pot with belly soup and mix quickly with the polish.

Belly soup & # 8211 traditional recipe

The recipe for belly soup with cream is ready. Serve hot and topped with vinegar to taste, but also fresh greens.

How to straighten belly soup?

If you follow the above recipe carefully, you will not have a & # 8220 cheesy & # 8221 or & # 8220cut & # 8220 belly soup as the term lumpy belly soup is also known. This is achieved when the cream is cold, directly from the refrigerator or when the cream is placed directly in the hot soup, without first being passed through a bowl of eggs and hot soup.
However, if you notice that the belly soup does not have the desired appearance, you can try to:


Transylvanian belly soup

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Serving Belly Soup - step by step recipe for multicooker, slow cooker or pressure cooker

How well does this belly soup smell and what a gorgeous color it has! The belly noodles are soft and melt in your mouth.

Look at how fine and creamy it is! All that's left are hot peppers, bread and a glass of brandy.

I also present you an extraordinarily tasty soup prepared in the same style: pork leg soup (hammers, stumps, "sneakers") - it is also seasoned with cream, egg yolk and garlic and is fabulous! The recipe here.

I hope I made you want this fine and creamy belly soup and that you will soon prepare it in your homes: multicooker, slow cooker, pressure cooker or classic (on the stove).

Also for the New Year I recommend it horseradish soup sour and salty, prepared with cabbage dies, only good for cutting nausea and hangover - see here.


One of the secrets of the belly soup recipe is the preparation of the belly, the main ingredient. The belly must be very well cleaned, washed in several waters, grated with salt and boiled. It is recommended that the soup belly be placed beforehand in a bowl in which a tablespoon of baking soda has been dissolved and left there for 2-3 hours. Subsequently, the meat must be very well clarified and boiled for 3 hours.

What to put in the belly soup & # 8211 traditional recipe

Ingredients for belly soup:

  • 3 onions
  • 3 carrots
  • 1 garlic
  • 2 kg pre-cooked belly
  • 1 celery
  • 1 kg of beef bones
  • 4 eggs
  • 2 parsley roots
  • Salt and pepper to taste
  • 500 g cream
  • Bay leaves
  • Vinegar to taste.

How to make belly soup with cream & # 8211 traditional recipe

How to prepare belly soup:

Put 4.5 liters of boiling water in a large bowl. Leave the water until it reaches the boiling point, then add the beef bones and froth the soup as many times as needed. Everything should be left to boil for about an hour on low heat.
Meanwhile, wash and peel the vegetables, cut them into quarters and add them to the soup to boil together with the bones.
When the vegetables start to boil, add the finely chopped belly, which has been previously cooked. Now add a few bay leaves and peppercorns and let everything simmer over low heat for another hour or until the belly is very well cooked.
Now, when the meat is well cooked, turn off the heat, remove the beef bones from the soup, and use a strainer to remove the belly and boiled vegetables.
The remaining soup is passed through a sieve several times to make sure it stays perfectly clear.
Now, choose a few pieces of boiled vegetables and add them back to the soup along with the finely chopped belly.
The meat from the boiled bones is also cleaned from the bone, cut into cubes and added to the soup.
The rest of the boiled vegetables are passed in a blender, and the puree obtained is put in the soup.
Now the belly soup is boiled again, until it boils.
Peel the garlic and grind it well, put it in a bowl over which add a few tablespoons of the hot juice from the fire. When the garlic is well incorporated, add the juice obtained in the soup.
The last step in the belly soup recipe follows. Break the four eggs and mix with the cream. Hot juice is added over them, but they are stirred all this time so as not to form lumps. When the mixture has obtained the desired consistency, pour everything into the pot with belly soup and mix quickly with the polish.

Belly soup & # 8211 traditional recipe

The recipe for belly soup with cream is ready. Serve hot and topped with vinegar to taste, but also fresh greens.

How to straighten belly soup?

If you follow the above recipe carefully, you will not have a & # 8220 cheesy & # 8221 or & # 8220cut & # 8220 belly soup as the term lumpy belly soup is also known. This is achieved when the cream is cold, directly from the refrigerator or when the cream is placed directly in the hot soup, without first being passed through a bowl of eggs and hot soup.
However, if you notice that the belly soup does not look the way you want, you can try to:


Fake belly soup

Fake belly soup, this delicacy that will be appreciated by all lovers of real belly soup as well as lovers of vegetable soup and mushroom lovers! The real truth is that I, Teodora, like belly soup a lot, very much. It is one of my favorite soups and I enjoy nothing more than receiving an invitation like “Do you want to go out to a tripe soup? ” (Well, in the same category between the proposals like "Are we going to papanasi?"…. But that's not what we're talking about now, right?). Yes, belly soup is my weakness BUT, BUT it is a soup that is quite difficult to prepare, or well, not necessarily hard, as it is a luuuuung process, especially if you prepare it like a book. So today I propose an alternative for the much-loved belly soup, but in a much lighter version but also much easier to prepare: Fake belly soup, for which we use pleurotus mushrooms instead of belly.

Pleurotus mushrooms, in addition to being very affordable and we find them absolutely everywhere, are also a healthy food, rich in beneficial nutrients, but with a low glycemic index and few calories. In addition, when we cut the pleurotus slices, they look more than good like belly soup strips, and the fake belly soup does NOT taste like mushroom soup (I'll tell you from the start, because I'm sure you'll ask me). Ok, let's see what we need (basically the ingredients and the preparation are very similar to the classic belly soup).

Ingredients for 3 liters of soup:

  • 3 tablespoons oil
  • a big red onion
  • 5-6 cloves of garlic
  • 2 grated carrots
  • 2 gogosari murati in otet
  • 100-150ml donut vinegar (according to taste)
  • 2 liters of water
  • 700g pleurotus mushrooms
  • 3 yolks
  • 500ml Greek yogurt (or sour cream, as desired)
  • salt and pepper to taste

How to prepare fake belly soup

  1. In the pot in which we are going to make the soup, heat the oil and heat the finely chopped onion with a little salt, until it becomes translucent. Add the garlic passed through the press or grated and heat them a little together.
  2. Add the grated carrots and the sliced ​​donuts. Heat them for 5-6 minutes together, then add 2 liters of water, salt and pepper to taste and cook for 10-12 minutes on low heat until the carrots are almost cooked.
  3. Remove from the heat, put the pleurotus mushrooms that we wash, dab them with a kitchen towel and then cut them into strips, just like the belly for soup.
  4. Put the mushrooms and bring to a boil until the pleurotus mushrooms are soft.
  5. Remove from the heat again and add the yolks mixed with the cream / Greek yogurt. Add them to the hot soup and mix well. We can give one last boil, if the soup was not hot when we added the yolks.


Done, the fake belly soup is ready and is perfect for these days with terrible frost, in which a hot soup can work wonders! Let it be the best and I'm waiting for you to tell me if you liked the fake belly soup, with pleurotus mushrooms, with a special taste (and here it is very important NOT to forget the donuts in vinegar and the vinegar on the donuts, because are essential).


Video: Tripe Soup Recipe - OrsaraRecipes (September 2021).