Traditional polish soup made in Instant Pot
- 1kg (2.2lb) of blanched tripe
- 2 turkey knuckles
- 1 carrot
- 1 parsley root
- Piece of celeriac
- bay leaf
- 5 grains of all spice
- Few grains of multicolour pepper
- 1 tbsp of vegeta (universal seasoning)
- 1/2 of nutmeg
- 1 tsp of sweet paprika
- 1/3 tsp of spicy paprika
- 1/2 tsp of pepper
- 2 tbsp of marjoram/oregano
- 1/2 tsp of ginger
- Salt
- 2 tbsp of butter
- 2 tbsp of flour
Pour boiling water over the tripe, mix and move it to colander.
Cut the turkey knuckles to make it easier to cook.
Put into IP your tripe, turkey knuckles. Add bay leaf, allspice and vegeta.
Pour water around 1 cm above the meat. Close the lid, move the valve into sealing position and programme Manual for 15 min. Meanwhile peel your vegetables. After the programme finishes, move valve into venting position and remove the pressure from the pot (QR). Add carrot, parsley root, celeriac and remaining spices
If we desire to have a thinner soup add some water. Again close the lid and set up programme Manual for 10min. Prepare roux. Melt the butter and add flour. Fry till slightly brown.
When the programme finishes, leave the lid on for another 5 min (NPR). Open the lid and remove the meat and vegetables.
Remove the bones from the meat and grate the vegetables.
Add everything to the pot. Mix together. Turn on programme Saute and add the roux into the pot. Bring to boil. Season with salt and pepper if needed. Your soup should be spicy.
Serve hot with crusty bread. Enjoy.
