{"id":656317,"date":"2025-01-28T11:06:00","date_gmt":"2025-01-28T09:06:00","guid":{"rendered":"http:\/\/devrri.freshlemon.ro\/actualites\/consulter-les-lecons\/la-soupe-de-tripes-id656317.html"},"modified":"2025-01-28T13:23:10","modified_gmt":"2025-01-28T11:23:10","slug":"la-soupe-de-tripes","status":"publish","type":"post","link":"https:\/\/www.rri.ro\/fr\/nos-emissions\/le-plat-du-jour\/la-soupe-de-tripes-id656317.html","title":{"rendered":"La soupe aux tripes"},"content":{"rendered":"<p><strong class=\"cms-bold\">Histoire d&rsquo;un plat mythique <\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>En hiver, comme en \u00e9t\u00e9, la soupe de tripes est de loin le plat le plus command\u00e9 par les Roumains qui se rendent au restaurant. Sachez pourtant que cette soupe aigrelette est assez facile \u00e0 pr\u00e9parer et assez riche en graisse, donc il ne faut pas en abuser. L&rsquo;origine de ce plat est \u00e0 retrouver dans la cuisine orientale et notamment dans la cuisine ottomane. C&rsquo;\u00e9tait un des principaux plats de l&rsquo;arm\u00e9e ottomane. D&rsquo;ailleurs, de nos jours encore ce plat existe dans la cuisine turque. Pourtant il est un peu diff\u00e9rent de la variante roumaine que je vous propose de pr\u00e9parer aujourd&rsquo;hui.<\/p>\n<p>&nbsp;<\/p>\n<p><strong class=\"cms-bold\">Les ingr\u00e9dients <\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Cot\u00e9 ingr\u00e9dients pr\u00e9voyez d&rsquo;abord un os de b\u0153uf \u00e0 moelle avec un peu de viande ou une partie d&rsquo;un jarret de b\u0153uf. Cet ingr\u00e9dient sera utilis\u00e9 pour pr\u00e9parer le bouillon de b\u0153uf. Pour enrichir son go\u00fbt, vous pouvez aussi ajouter deux pieds de porc. Pr\u00e9voyez aussi quelques l\u00e9gumes : une carotte, une t\u00eate de c\u00e9leri, une racine de persil, de l&rsquo;oignon et de l&rsquo;ail et enfin il vous faut des tripes de b\u0153uf. De nos jours, cet ingr\u00e9dient est \u00e0 retrouver en surgel\u00e9, pr\u00e9cuit et \u00e9miett\u00e9 dans n&rsquo;importe quel hypermarch\u00e9 roumain.Dans une grosse cocotte de dix litres environ, faites bouillir de l&rsquo;eau avec un peu de sel dans laquelle vous devez ajouter au moment de l&rsquo;\u00e9bullition l&rsquo;os de b\u0153uf, les pieds de porc et les l\u00e9gumes. Faites bouillir \u00e0 feu moyen, voir doux et \u00e9cumez de temps en temps, p\u00e9riodiquement, pendant trois heures, jusqu&rsquo;\u00e0 ce que la viande commence \u00e0 se d\u00e9tacher des os. Sortez les os et les l\u00e9gumes du bouillon et passez-le par une passoire en le versant dans une autre casserole.Entre-temps vous pouvez retirer la viande et la moelle des os, que vous pouvez ensuite r\u00e9utiliser dans la soupe. N&rsquo;oubliez pas de d\u00e9graisser un peu le bouillon ainsi obtenu. Lavez entre temps, la grande casserole utilis\u00e9e jusqu&rsquo;ici et mettez-l\u00e0 \u00e0 feu moyen avec le bouillon et les morceaux de viande ainsi que les tripes. Frottez 6 gousses d&rsquo;ail \u00e9cras\u00e9es avec du sel et r\u00e2pez une carotte que vous devez ensuite ajouter dans la soupe. Versez aussi une cinquantaine de millilitres de vinaigre de vin blanc, salez et poivrez. Vous pouvez \u00e9galement y ajouter un ou deux poivrons tomate en saumure, coup\u00e9s en lamelles fines.<\/p>\n<p>&nbsp;<\/p>\n<p><strong class=\"cms-bold\">La technique secr\u00e8te<\/strong><\/p>\n<p>Faites bouillir \u00e0 feu doux pendant une bonne heure environ et coupez le feu avant d&rsquo;ajouter ce qui s&rsquo;appelle dans la cuisine roumaine la \u00ab liaison \u00bb.Dans un gros bol, battez cinq ou six \u0153ufs avec environ 300 grammes de cr\u00e8me fra\u00eeche et ajoutez-y progressivement deux ou trois louches de bouillon, avant de verser ce m\u00e9lange dans la cocotte. Cette op\u00e9ration est n\u00e9cessaire pour garder la soupe homog\u00e8ne, chose impossible si on la fait bouillir \u00e0 nouveau.Finalement, vous pouvez la servir parsem\u00e9e de persil finement hach\u00e9 avec un piment rouge \u00e0 c\u00f4t\u00e9. Chacun des convives peut porter sa soupe \u00e0 son propre go\u00fbt en y ajoutant du vinaigre et de la cr\u00e8me. Enfin, n&rsquo;oubliez pas de pr\u00e9voir un petit alcool en ap\u00e9ritif.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un plat phare du menu de tout restaurant \u00e0 cuisine roumaine<\/p>\n","protected":false},"author":82,"featured_media":656318,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[97124],"tags":[97540,97442,97550],"coauthors":[113264],"class_list":["post-656317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-le-plat-du-jour","tag-creme","tag-soupe","tag-tripes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La soupe aux tripes - Radio Roumanie Internationale<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rri.ro\/fr\/nos-emissions\/le-plat-du-jour\/la-soupe-de-tripes-id656317.html\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La soupe aux tripes - 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