Gluten-Free Traditional Tripe Soup
Savor the comforting flavors of **Gluten-Free Traditional Tripe Soup**, a hearty and wholesome dish that transforms a classic recipe into an allergy-friendly option without compromising on taste. This nourishing soup features tender strips of beef tripe simmered to perfection with a medley of aromatic vegetables like carrots, celery, and garlic, creating a flavorful base enhanced by gluten-free flour and smoky paprika. Slow-cooked in beef or vegetable stock, the soup achieves a rich, velvety texture while preserving its traditional charm. Finished with fresh parsley and an optional hint of apple cider vinegar for brightness, this gluten-free delight is perfect as a warming meal for cool days. Pair it with crusty gluten-free bread or crackers for an authentic and satisfying experience.
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Recipe Information
Ingredients
- 500 grams beef tripe
- 1 large white onion
- 3 whole garlic cloves
- 2 medium carrots
- 2 medium celery stalks
- 2 tablespoons gluten-free all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 2 leaves bay leaf
- 1 liter beef or vegetable stock
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon apple cider vinegar (optional)
- 2 tablespoons fresh parsley
Instructions
Clean the tripe thoroughly by rinsing it under cold water and scrubbing any visible residue. If it isn't pre-cooked, simmer it in water for 15 minutes to tenderize, then rinse and cut into thin strips.
Dice the onion, mince the garlic, and finely chop the carrots and celery.
In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until translucent, about 3-4 minutes.
Stir in the gluten-free flour and paprika, cooking for another 2 minutes to develop a roux-like base.
Slowly pour in the beef or vegetable stock, stirring constantly to avoid lumping.
Add the tripe strips, carrots, celery, bay leaves, sea salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then lower the heat and let it simmer gently for approximately 90 minutes, or until the tripe is tender and the vegetables are fully cooked.
Check the seasoning, and adjust as needed with more salt or a splash of apple cider vinegar for tanginess if desired.
Remove the bay leaves and ladle the soup into bowls.
Garnish with freshly chopped parsley and serve warm with gluten-free bread or crackers, if desired.
Nutrition Facts
Calories |
1034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 6371 mg | 277% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 19.3 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1427 mg | 30% | |
*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.
