Low Fat Traditional Tripe Soup
Savor the comforting flavors of classic cuisine with this Low Fat Traditional Tripe Soup, a lighter yet satisfying rendition of the hearty favorite. Featuring tender beef tripe simmered alongside a medley of aromatic vegetables like onion, carrot, celery, and garlic, this soup is infused with the rich flavors of low-sodium chicken broth, bay leaf, and thyme for a wholesome, nutrient-packed meal. The addition of diced potato lends a creamy texture without heaviness, while the low-fat cooking technique ensures a guilt-free indulgence. Perfectly spiced with a hint of black pepper and garnished with fresh parsley or paprika, this soup is a warm and nourishing choice for family meals or casual dinners alike. Ready in just over an hour, it’s a deliciously healthy way to enjoy traditional tripe soup without compromising on taste. Serve piping hot with crusty bread or a crisp side salad for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 500 grams Beef tripe (cleaned and cut into bite-sized pieces)
- 1 medium Onion (finely chopped)
- 1 medium Carrot (grated)
- 1 stalk Celery (finely chopped)
- 2 cloves Garlic (minced)
- 1 medium Potato (peeled and diced)
- 1.5 liters Low-sodium chicken broth
- 1 piece Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika (optional, for garnish)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Rinse the beef tripe thoroughly under cold running water to remove any impurities. Bring a pot of water to boil, add the tripe, and blanch it for 5 minutes. Drain and set aside.
In a large soup pot, heat a small amount of water (about 2 tablespoons) over medium heat. Add the finely chopped onion, carrot, celery, and garlic, stirring occasionally to soften the vegetables without using any oil.
Stir in the diced potato, and then return the blanched tripe to the pot.
Pour in the low-sodium chicken broth and add the bay leaf, dried thyme, salt, and ground black pepper. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low and simmer for 70-90 minutes, or until the tripe is tender and the flavors are well blended.
Taste the soup and adjust seasoning if needed. Remove the bay leaf before serving.
Ladle the soup into serving bowls and optionally garnish with a sprinkle of paprika and fresh parsley.
Serve hot with a side of crusty bread or a light salad, if desired.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 1990 mg | 87% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 18.0 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1568 mg | 33% | |
*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.
