Dršťková Polévka
Europe — Czech Republic
The Czech Republic's most important offal tradition. Tripe cleaned, sliced, and simmered with paprika, garlic, marjoram, and onion into a thick, strongly seasoned soup. A national pub staple.
Cuts in this tradition
Cultural context
Found in traditional pubs, village restaurants, and worker lunches throughout the Czech Republic. One of Central Europe's most recognizable tripe soups alongside Poland's flaki and Hungary's pacalpörkölt.
Preparation
Tripe cleaned and boiled until tender, sliced into strips. Simmered with paprika, marjoram, garlic, onion, and beef stock. Finished thick and aromatic. Served with bread.