Rock Tripe Soup
This is a strengthening and warming soup to have during the cold winter months. Serve with quinoa, rice, or other grain.
INGREDIENTS | SERVES 4
2 quarts water
½ cup rock tripe, broken up into small pieces
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 tablespoons butter or vegetable oil
2 tablespoons Wild Herb Seasoning (Chapter 18)
½ teaspoon evening primrose seeds
Salt, to taste
1 cayenne or chili pepper, cut in half and seeds removed
1 teaspoon filé powder
Filé powder is used in gumbo recipes as a thickener and is sold in specialty stores and gourmet shops. If you look at the ingredients, the only thing listed is sassafras leaves. You can make your own filé powder by gathering the young leaves and either dehydrating them in a dehydrator or spreading them on a screen until dry and then powdering them. Add to the cooked dish after you have removed it from the heat. Cooking with filé will result in a stringy, unappealing texture.
1. In a medium soup pot, bring water to a boil and add the rock tripe. Reduce heat to medium.
2. In a skillet over medium heat, sauté the onion, celery, and carrots in butter or vegetable oil for 10–15 minutes. Add Wild Herb Seasoning and evening primrose seeds and mix well.
3. Add to soup pot along with salt and cayenne pepper. Simmer for 1 hour.
4. Remove from heat and add filé powder.