Držková Polievka

Method

1. Triple-Blanch Tripe: Place rinsed tripe into a pot of cold unsalted water. Bring to a rolling boil over medium-high heat and cook vigorously for 10 minutes. Drain through a colander and discard the liquid. Repeat this boiling step a second time with clean water for another 10 minutes, then drain again.
2. Simmer Until Tender: Return the blanched tripe to the pot with fresh cold water, the halved onion, bay leaves, whole peppercorns, and 15 g salt. Simmer gently over medium-low heat for 60 to 90 minutes until fork-tender. Drain, let cool slightly on a board, and slice into uniform thin ribbons (approx. 5 mm wide by 4–5 cm long). Discard the boiling aromatics.
3. Caramelize Onion Base: In a heavy 5-liter soup pot, melt 30 g pork lard over medium heat. Add diced onions and cook slowly for 12–15 minutes, stirring frequently until deeply golden and sweet. Add grated garlic and crushed caraway; sauté for 60 seconds until fragrant.
4. Bloom Paprika & Add Broth: Pull the pot off direct heat. Stir in the sweet and hot paprika for 20 seconds to bloom the color and aroma in hot lard without scorching. Immediately splash in 200 ml warm beef broth to halt the cooking, scraping up all fond from the bottom.
5. Simmer Soup: Return pot to heat. Add sliced tripe ribbons, the remaining beef broth, salt, and black pepper. Bring to a gentle boil, reduce heat to low, and simmer covered partially for 30 minutes to marry flavors.
6. Prepare Roux: In a small skillet, melt the remaining 15 g pork lard over medium heat. Whisk in 30 g All-Purpose flour and cook for 3–4 minutes until pale golden blond. Whisk in a ladle of hot soup broth until smooth, then pour the tempered roux back into the main soup pot. Simmer uncovered for 15 minutes to thicken.
7. Finish with Marjoram: Shut off the heat completely. Rub dried marjoram between your palms directly into the soup to release essential oils. Cover and rest for 10 minutes before ladling into warm bowls.