Vegan tripe triumph: Oyster mushrooms redefine comfort soup

Traditional tripe soup is often associated with a thick stew using beef stomachs, which can be off-putting for many. A great alternative is oyster mushroom tripe soup. Oyster mushrooms are cultivated varieties that taste excellent and offer numerous nutritional advantages.

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

The high level of unsaturated fatty acids in oyster mushrooms helps reduce the risk of heart disease, while ergothioneine, a powerful antioxidant, aids in slowing aging processes.

Oyster mushrooms can be prepared in various ways and serve as a great meat substitute in a diet. Traditional tripe soup may not appeal to everyone due to its ingredients, but the oyster mushroom version eliminates any aversion to innards. This aromatic soup is based on oyster mushrooms, vegetables, and spices, surprising you with its depth of flavour. Oyster mushrooms serve as an excellent stand-in for traditional meat, and the addition of vegetables ensures the soup is packed with vitamins and minerals.

The selection of the right spices is key to successfully preparing oyster mushroom tripe soup. These spices will enrich the dish with depth of flavour and aroma. Essential spices include allspice, bay leaves, nutmeg, and paprika.

Ingredients:

• 400 g 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,
• 1.25 litres of stock,
• 1 tablespoon of tomato paste,
• 2 tablespoons of wheat flour for roux,
• 30 g of butter for roux.

Method of preparation:

Step 1. Clean the oyster mushrooms and cut them into strips. They will perfectly mimic the innards in the soup.

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 and 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 to it, mix, and pour into the pot with the soup. Bring to a boil.

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