Low Carb Traditional Tripe Soup
Transform a beloved classic into a nutritious, guilt-free comfort food with this Low Carb Traditional Tripe Soup recipe. Packed with protein-rich honeycomb beef tripe, hearty beef bone broth, and a medley of aromatic vegetables like onion, garlic, carrot, and celery, this soup is both flavorful and satisfying. Seasoned with paprika, black pepper, and a hint of optional cayenne for warmth, its rich, smoky undertones are balanced beautifully with zesty lemon juice and fresh parsley garnish. Simmered to perfection over several hours, the tripe turns irresistibly tender while the bone broth provides a wealth of nutrients, making this dish ideal for keto, paleo, or low-carb diets. Serve it piping hot with extra lemon wedges for a tangy twist, and enjoy this old-world delicacy reimagined with modern health-conscious flair.
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Recipe Information
Ingredients
- 500 g Honeycomb beef tripe
- 500 g Beef bones (marrow or knuckle bones recommended)
- 1 large Onion
- 4 cloves Garlic cloves
- 1 medium Carrot
- 2 stalks Celery stalks
- 2 leaves Bay leaves
- 2 tsp Paprika (smoked or sweet, based on preference)
- 1 tsp Ground black pepper
- 1 tsp Salt
- 0.5 tsp Ground cayenne pepper (optional, for heat)
- 2 tbsp Fresh parsley
- 2 tbsp Lemon juice
- 2 liters Water
Instructions
Start by thoroughly cleaning the honeycomb beef tripe under cold running water. Trim any excess fat or irregular pieces if necessary. Place it in a large pot, cover with water, and bring to a boil. Simmer for 10 minutes, then drain and rinse the tripe to remove impurities.
Cut the tripe into small strips or bite-sized chunks, roughly 2-3 cm long. Set aside.
In a large stockpot, combine the beef bones, water (2 liters), and bay leaves. Bring to a boil, then reduce the heat to low and let it simmer for 90 minutes. Skim off any foam or residue that floats to the surface during cooking.
While the broth is simmering, dice the onion, garlic, carrot, and celery into small, uniform pieces.
After 90 minutes, remove the beef bones from the pot and strain the broth to ensure clarity. Return the strained broth to the pot.
Add the cleaned, cut tripe to the broth, along with the diced onion, garlic, carrot, and celery. Stir in the paprika, ground black pepper, salt, and optional cayenne pepper. Simmer over low heat for another 60-90 minutes, or until the tripe is soft and tender.
Taste the soup and adjust the seasoning if necessary. Add the lemon juice for brightness and stir well.
Serve hot in bowls, garnished with freshly chopped parsley. Optionally, provide extra lemon wedges on the side for those who prefer more tang.
Enjoy your Low Carb Traditional Tripe Soup as a comforting, nutrient-rich meal, perfect for any day of the week!
Nutrition Facts
Calories |
2859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.6 g | 315% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 3272 mg | 142% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 15.9 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1281 mg | 27% | |
*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.
