At first glance, they seem a bit scary, but whoever has tasted them once knows that tripe has its own charm. They used to be a symbol of honest food from the village that fills you up, today even the best chefs include them in their menus.
You may often wonder why foods like tripe find themselves among the forgotten dishes that our grandparents loved so much that they couldn’t stop eating them. There used to be food like this flavor and strength. And today? For many of us, it is unthinkable to prepare them at home. At the same time, tripe has an unmistakable place in culinary history.
Check out the video from Chef Pepíkaknedlíka with a recipe for tripe soup according to grandma on YouTube:
Why did tripe dominate in the past
Tripe was food for men and for days when strength was needed. They used to be affordable, hearty and full of flavor. INin villages as well as in city canteens, they were among the frequent dishes and it was no coincidence that they were mostly served after hard work or on special occasions. Thanks to their specific proportion of fat, protein and strong taste, they were able to replace more complex menus under simple conditions.
Why are they despised by so many today
Although the taste of tripe was recognized, its appearance and texture moved away from the gastronomic mainstream. It is these qualities, such as softness, the appearance in the sauce and the strong aroma, that many people dislike. In addition, modern dietary trends push for lighter meals rather than solid organs suitable for longer preparation. And so, the proudly served dish of our great-grandmothers became a unique specialty that few people would sign up for today.
“To prevent tripe from smelling, you need to treat it the same way as fish. After cleaning it thoroughly, I always boil it briefly with a bay leaf, onion and a few drops of vinegar, then drain the water and only then cook it clean. This step removes the typical smell and the soup has a clean, pleasant taste,” says chef David Šlapák.
Classic tripe recipe
Raw materials:
- approx. 500 g of well-cleaned beef tripe
- 1 onion
- 2 cloves of garlic
- 1 tablespoon ground sweet paprika
- salt
- pepper
- bay leaf
- 3-4 diced potatoes
- 1 liter of broth
Procedure:
Clean the tripe thoroughly if it is not already prepared in advance. Heat some fat or oil in a saucepan and fry the chopped onion and garlic until golden. Add paprika, stir, quickly add tripe and broth or water. Season with bay leaf, salt and pepper. Let it cook for at least an hour, ideally two, until the tripe is soft. Add the potatoes and continue to cook until the potatoes are tender. Allow the flavors to meld before serving.
Although tripe has faded in popularity, it can be rediscovered as a food with history, character and flavor. The moment you prepare them honestly, well cleaned, slowly stewed, seasoned properly, you get a dish that is not just “what the fridge gave”, but an invitation to experience. Tripe can thus be a part of Czech cuisine even today.
