That Recipe on my Mind | Inspired, Austria
Styrian Tripe Soup with Turkish Sumac Delight
(Altsteirische Flecksuppe mit Turkish-Sumac-Delights)
500 g Tripe, washed - chopped fine
1 Onion- chopped fine
1 Garlic clove - chopped fine
1/2 tsp black pepper
1 liter Water
1 tsp Paprika powder
1 t Vegetable oil
1 tsp Lard
1 tsp Flour
some grated nutmeg
0,5 - 1cm crunchy bread croutons
How to prepare:
Put chopped tripe into pan. Add water, bayleafs, black pepper and salt to taste and simmer slowly 1-2 hours until meat is tender. Strain the stock.
In a pan, add diced onion, garlic and lard, cook to golden brown. Add flour (in Austria this procedure is called „Einbrenn“). Heat paprika powder and add to the mix. Dilute with some water, mix well and add it to the strained stock.
Add some grated nutmeg. Mix well again with an egg beater (or with an styrian egg beater if you want to keep it traditional) till foamy.
Serve the soup, add a dollop of sour cream, place on top some smashed bread croutons and the turkish sumac delights cubes (see recipe bellow).
Turkish Sumac Delight
(like common Turkish delights, just with sumac water instead of Rose water and -optionally - fine salt instead of sugar powder)
Few drops of Sumac Juice/water* or diluted sumac syrup.
8 leaves gelatine
500g granulated sugar
Few drops of pink liquid food colouring
2 tbsp fine salt
1 tbsp cornflour
18cm square sandwich tin
How to prepare:
Pour 300ml water into a pan and add the gelatine leaves, breaking them in half, if necessary, so that they fit. Leave the gelatine to bloom for about 5 mins, then place the pan on a low heat and stir gently until the gelatine melts. Add the sugar and stir until it has dissolved. Increase the heat and bring the mixture to the boil, then reduce the heat and simmer it gently for 20 mins.
Remove the pan from the heat and stir in Sumac water and food colouring, until it's pale pink. Wet the sandwich tin with cold water, then pour in the sumac water. Leave this in a cool place to set overnight.
Sift the salt and cornflour together onto a plate or board. Use a long knife with a damp blade to cut the jelly into 0.5 or 1cm squares. Coat all cut surfaces in the powder mixture (salt and cornflour).
1 ripe sumac berries
How to prepare:
Immerse at least six-eight ripe smooth or staghorn sumac berry clusters in a pitcher-full of cool water. (Do not short-cut with hot water, as it makes the drink bitter).
Mash with wooden pestle or potato masher.
Let liquid stand for at least four hours.
Strain through cloth or a fine mesh strainer.
Hi, I´m Fred, a mix of austrian and spanish. At Eatnologist I explore, sketch and also relive culinary experiences by travelling back inside my mind and putting them down on canvas.
I love old cook books, usually they have no pictures of the dishes, so I love to imagine them.
What happens when you close your eyes and think about a certain kind of dish or recipe? What kind of images, emotions, memories, stereotypes, reflections and associated thoughts come to mind?
Besides being a set of instructions describing how to put together a culinary creation, a recipe can mirror many aspects of culture, identity and how a whole society or single person relates to its environment.