Traditional Czech Tripe Soup (Dršťková Polévka)

This traditional Czech tripe soup (Dršťková polévka) is a rich, rustic comfort food made with paprika, garlic, marjoram, and a silky broth. This recipe embraces intuitive cooking — tasting, adjusting, and creating depth of flavour. A deeply warming European classic perfect for cool, rainy days, served best with crusty bread and simple accompaniments.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 people

Course: Soup

Cuisine: Czech

Ingredients Method Notes

Ingredients

Roux Base

2 tbsp bacon fat
1 whole yellow onion, diced
4 tbsp all-purpose flour
2½ tbsp regular paprika

Soup

3 boxes chicken or beef broth, approx. 900 ml each
2 tbsp dried marjoram
4 large cloves garlic, crushed
pinch cayenne pepper
freshly ground black pepper to taste

Tripe

1-1½ lb clean bleached beef tripe, cut into strips (or pre-cut)

Method

Prepare the tripe:

Place the tripe in a pot of water and bring to a boil.
Reduce heat and simmer for about 20 minutes to allow excess fat to release. Tripe can be quite rich and this step helps create a cleaner tasting soup.
Drain the tripe and discard the cooking water.

Make the roux:

In a large soup pot heat bacon fat over medium heat.
Add diced onion and cook until just starting to become translucent.
Add flour and stir continuously until the flour lightly browns and forms a roux.
Remove the pot from heat.
Add paprika and stir thoroughly into the roux.

Paprika can burn quickly, which creates bitterness, so it is best mixed in off the heat.

Add broth gradually

Begin adding chicken or beef broth slowly, whisking continuously to keep the mixture smooth.
Start with a small amount of cool broth to loosen the roux and remove any lumps. Once the mixture becomes smooth and silky, gradually add the remaining broth.

Taking time with this step helps avoid lumps and creates a velvety texture.

Season the soup

Add: marjoram, crushed garlic, pinch cayenne pepper
Bring the soup to a boil.

Add the tripe

Add the drained tripe to the soup.
Bring to a boil again, then reduce heat and simmer for 20 minutes.

Taste and adjust.

This is where instinct plays an important role. Taste the soup and adjust as needed: more paprika for deeper flavour, more garlic if you enjoy a stronger garlic presence, and/or freshly ground black pepper to taste.

No additional salt is typically needed, as the regular chicken or beef broth and bacon fat provide sufficient seasoning.

Notes

This soup can be served with crusty bread. Some even enjoy this soup with pickled hot peppers on the side.

This is a simple, hearty dish that reflects the beauty of traditional cooking — guided by memory, taste, and experience rather than precise measurements.

Traditional Czech Tripe Soup (Dršťková Polévka)