Dairy-Free Traditional Tripe Soup
Dive into the comforting flavors of Dairy-Free Traditional Tripe Soup, a hearty and wholesome dish rooted in culinary tradition yet tailored for modern tastes. Featuring tender, perfectly prepared beef tripe, fragrant sautéed vegetables, and a flavorful blend of paprika, cumin, and oregano, this rich soup boasts a satisfying depth of flavor without relying on dairy. Simmered to perfection in vegetable broth and brightened with a splash of red wine vinegar, this recipe delivers a harmonious balance of savory and tangy notes. Finished with fresh parsley and ideal for pairing with crusty bread, it’s the ultimate dairy-free twist on a classic tripe soup. Ready in just over two hours and serving up to six, this recipe is perfect for those seeking a hearty, nourishing meal.
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Recipe Information
Ingredients
- 600 g cleaned beef tripe
- 1 large onion
- 2 medium carrot
- 2 celery stalks
- 4 garlic cloves
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons tomato paste
- 2 medium potatoes
- 1.5 liters vegetable broth
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon red wine vinegar
Instructions
Thoroughly rinse the tripe under cold running water and cut it into small bite-sized strips approximately 2-3 cm long.
Bring a large pot of water to a boil and blanch the tripe for 10 minutes. This helps remove any impurities or strong odors. Drain the water and set the tripe aside.
Peel and dice the onion, carrots, and potatoes. Slice the celery into thin pieces and mince the garlic.
Heat the olive oil in a large, heavy-bottomed soup pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté for 5-7 minutes until softened and fragrant.
Stir in the paprika, ground cumin, and dried oregano. Cook for another minute to toast the spices.
Add the blanched tripe to the pot along with the bay leaf and tomato paste. Stir everything together to coat the tripe in the aromatic mixture.
Pour in the vegetable broth and bring the soup to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 90 minutes to 2 hours, or until the tripe becomes tender.
After 1 hour of cooking, stir in the diced potatoes and season the soup with salt and black pepper. Continue simmering until the potatoes are cooked through and the tripe is fully tender.
Remove the bay leaf from the soup and adjust seasoning if needed. Stir in the red wine vinegar for a bit of acidity and garnish the soup with freshly chopped parsley.
Serve the soup hot with crusty bread on the side if desired. Enjoy!
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 8632 mg | 375% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 46.6 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 6866 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
