Name: Authentic German Kuttelsuppe (Tripe Soup)
Prep time: 30 min
Cook time: 240 min
Yield: 6
Cuisine: Germany
Ingredients: 5 kg beef or pork stomach (tripe), pre-cleaned and blanched; 2 liters water (for boiling); 1 tablespoon salt (for boiling); 2 tablespoons lard or vegetable oil; 2 large onions, finely diced; 2 carrots, peeled and diced; 2 celery roots (celeriac), peeled and diced; 2 leeks, white and light green parts only, cleaned and sliced; 2 cloves garlic, minced; 1 liter beef or vegetable broth; 1 teaspoon dried marjoram; 1 teaspoon dried thyme; 1 bay leaf; Salt and freshly ground black pepper to taste; 2 tablespoons white wine vinegar (optional, for brightness); Fresh chives or parsley, chopped (for garnish); *For the Roux (Thickener):**; 50g butter (approx. 3.5 tablespoons); 50g all-purpose flour (approx. 6 tablespoons)

Kuttelsuppe 🇩🇪 Germany

Tripe soup made with beef or pork stomach.

German Tripe

Made with

Beef or pork stomach vegetables and broth

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