Heart-Healthy Traditional Tripe Soup
Discover the wholesome comfort of Heart-Healthy Traditional Tripe Soup, a rejuvenating dish that blends classic flavors with modern wellness. Perfect for those seeking a lighter take on this beloved recipe, the soup features tender beef tripe simmered with vibrant carrots, celery, and aromatic spices like smoked paprika and turmeric, all immersed in a rich, low-sodium vegetable broth. This nourishing soup is elevated with the citrusy zest of fresh lemon wedges and a sprinkle of parsley, creating a meal that’s both satisfying and packed with nutrients. With a hearty yet light profile, this tripe soup is ideal for family dinners or cozy nights in, offering a delicious way to explore a traditional favorite in a healthier way.
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Recipe Information
Ingredients
- 500 grams Beef tripe
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 medium, diced Carrot
- 2 diced Celery stalks
- 1 liter Low-sodium vegetable broth
- 1 liter Water
- 2 Bay leaves
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Dried thyme
- 0.5 teaspoon White pepper
- 2 tablespoons, chopped Parsley
- 0.5 teaspoon (or to taste) Salt
- 1 cut into wedges for serving Lemon
Instructions
Wash the tripe thoroughly under cold running water to ensure it is clean. Optionally, soak it in water with a little vinegar for 15 minutes, then rinse well.
Cut the tripe into bite-sized pieces (about 2-3 cm in size) using a sharp knife.
In a large stockpot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes or until translucent.
Add the minced garlic, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the tripe to the pot and stir to combine. Cook for 2-3 minutes, allowing the tripe to absorb the flavors.
Pour in the low-sodium vegetable broth and water. Add the bay leaves, smoked paprika, turmeric, thyme, and white pepper.
Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer, covered, for about 2 hours. Stir occasionally and skim off any foam that rises to the top.
After 2 hours, check that the tripe is tender and the soup has reached your desired consistency. Adjust the seasoning with salt if necessary.
Remove the bay leaves before serving.
Ladle the soup into bowls, garnish with chopped parsley, and serve with a wedge of lemon on the side for an added zest.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 23.5 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2796 mg | 59% | |
*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.
