Oyster mushroom tripe soup: A vegan twist on a classic warmth

Traditionally, tripe soup is associated with a thick soup made from beef stomachs, which some may find unappealing. A fantastic alternative is oyster mushroom tripe soup. Oyster mushrooms are cultivated mushrooms that taste superb and offer numerous nutritional benefits.

Oyster mushrooms are an excellent source of protein, particularly beneficial for vegetarians and vegans. They are rich in fibre, B vitamins, niacin, vitamin D, potassium, phosphorus, copper, and selenium. Thanks to their high beta-glucan content, oyster mushrooms can enhance the immune system.

Oyster mushrooms contain a high level of unsaturated fatty acids, which help reduce the risk of heart disease. Additionally, the presence of ergothioneine, a potent antioxidant, helps combat the ageing process.

Oyster mushrooms can be prepared in various ways and serve as a great meat substitute in meals. Traditional tripe soup deters many due to its ingredients. In the oyster mushroom version, any fear of innards vanishes. It’s an aromatic soup made from oyster mushrooms, vegetables, and spices, surprising you with its rich flavour. Oyster mushrooms effectively replace traditional meat, and adding vegetables ensures the soup is bursting with vitamins and minerals.

The key to success when preparing oyster mushroom tripe soup is selecting the right spices. They will add depth of flavour and aroma to the dish. Essential spices include allspice, bay leaves, nutmeg, and paprika.

Ingredients:

• 400g of oyster mushrooms,
• 5 tablespoons of olive oil,
• 1 onion,
• 2 carrots,
• 2 parsley roots,
• 2 cloves of garlic,
• 1 tablespoon of sweet paprika,
• 1 tablespoon of marjoram,
• ⅓ teaspoon of hot paprika,
• ½ teaspoon of nutmeg,
• 1 tablespoon of salt,
• 1 teaspoon of pepper,
• 2 bay leaves,
• 3-4 allspice berries,
• 1.5 litres of stock,
• 1 tablespoon of tomato paste,
• 2 tablespoons of wheat flour for a roux,
• 25g of butter for roux.

Method of preparation:

Step 1. Clean the oyster mushrooms and cut them into strips. They will perfectly substitute for the soup's innards.

Step 2. Peel the carrots and parsley roots and grate them coarsely; finely chop the onion. Add the vegetables to heated oil and fry until translucent. Add the chopped mushrooms and sauté.

Step 3. Add pressed garlic, sweet and hot paprika, marjoram, nutmeg, salt, pepper, allspice, and bay leaves to the sautéed vegetables and oyster mushrooms. Mix thoroughly, then pour in the stock. Cook for 15 minutes. Add the tomato paste.

Step 4. Prepare a roux in a pan with flour and butter. Add a ladle of the broth, mix well, and pour into the pot with the soup. Bring to a boil.

Step 5. After reheating, the oyster mushroom tripe soup is ready to enjoy. It also tastes great when reheated. You can pour the hot soup into jars, seal them, and store them for later. Enjoy your meal!