Pacha Chorba with Tripe (Regional Variation)
75% автентично · Balkan
A regional variation of Pacha Chorba that incorporates tripe along with pork parts, adding another layer of texture and flavor to the traditional soup. This version is often considered a delicacy.
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Съставки
- Pork head or trotters1 kg
- Beef tripe (cleaned)500g
- Waterenough to cover
- Saltto taste
- Black pepperto taste
- Bay leaves2
- Onion1 medium, quartered
- Carrot1 medium, roughly chopped
- Fresh mintfor garnish
- Chili oilfor serving
Стъпки
- 1
Clean the pork parts thoroughly. Cut into large pieces. Clean the tripe and cut into strips.
- 2
Place pork in a large pot, cover with water, bring to a boil, drain, and rinse. Repeat this blanching process once more.
- 3
Return pork to the pot, add tripe, bay leaves, onion, and carrot. Cover with fresh water.
- 4
Bring to a boil, then reduce heat, cover, and simmer for 4-5 hours, or until pork and tripe are very tender.
- 5
Skim off impurities and fat during cooking.
- 6
Remove pork and tripe from the broth. Discard bay leaves, onion, and carrot. Strain the broth.
- 7
Cut the tender pork and tripe into bite-sized pieces.
- 8
Return the chopped pork and tripe to the strained broth. Season with salt and black pepper to taste.
- 9
Simmer for another 20-30 minutes for flavors to meld.
- 10
Serve hot in bowls, garnished with fresh mint and a drizzle of chili oil.
