Hungarian Cauliflower and Tripe Soup

Hungarian Cauliflower and Tripe Soup

Ingredients:

• 500 g beef tripe, cleaned and sliced
• 1 small cauliflower, cut into florets
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 tbsp Hungarian paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp caraway seeds (optional)
• 1.2 L beef broth or water
• 100 ml sour cream
• 1 tbsp flour
• Fresh parsley (optional)

Instructions:

1. Heat the oil and sauté the onion until soft. Add the garlic and cook for 1 minute.
2. Stir in the paprika, then add the tripe and cook for 5 minutes.
3. Pour in the broth, season with salt, pepper, and caraway seeds. Simmer for 1½–2 hours until the tripe is tender.
4. Add the cauliflower and cook for 15–20 minutes until soft.
5. Mix the sour cream with the flour, stir in a little hot soup, then add it back to the pot.
6. Simmer for 5 more minutes, garnish with parsley if desired, and serve hot.