Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Veal | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds/1 kg tripe (fresh, not processed),
- 1 leg veal or other pieces of veal,
- 4 qts salted water,
- 2-3 carrots,
- 1 parsnip,
- 1 whole onion (peeled),
- 1 bay leaf,
- 1-2 egg yolks,
- 1 teaspoon flour,
- 1 teaspoon lemon juice
Directions
Wash and clean the tripe and veal. Set to boil in the salted water, together with the carrots, parsnip and onion, bay leaf.
Boil at medium heat until tender.
Take the meat out, let it cool and then cut it in squares.
Move the meat to another pot. Grate 1-2 carrots and saute in butter or lard. Add the flour.
Add a little of the cooking liquid. Saute at low temperature.
Strain the sauce, beat it with 1-2 egg yolks and add a little lemon juice.
Pour the sauce over the meat in the pot. Simmer a little beat at low heat. Serve hot.
Category:Romanian Recipes
Category:Romanian Soups