This recipe comes from Cigányok főztje (“Roma Dishes”) by Géza Csemer. Gypsies in the north are still big fans of this soup, writes the author, and in Transylvania they make it with garlic. “In Hungary they don’t make it anymore, unfortunately.” Recipes in the book don’t contain any quantities for the ingredients, so there’s lots of leeway.
Ingredients:
Onion, chopped
Parsley root, diced or cut into strips
Carrot, diced or cut into strips
Celery root, diced or cut into strips
Smoked szalonna, rendered
Marjoram
Tarragon (optional)
Tripe, boiled
Flour
Sour cream or cream
Rice (optional)
Method:
Sauté the vegetables in the bacon fat and sprinkle with marjoram (and tarragon, if you have it). Add the boiled tripe, which has been cut into thin slices, to the vegetables. Stir, and sprinkle in some flour. Cover with the water that the tripe was boiled in. Bring it to a boil with some sour cream or cream mixed in. In this kind of soup, people usually added some rice which they have sautéed at the same time as the vegetables.
