Low Sodium Traditional Tripe Soup
Discover the comforting flavors of this Low Sodium Traditional Tripe Soup, a healthier twist on a beloved classic. Featuring tender honeycomb tripe simmered to perfection with hearty vegetables like carrots, celery, and russet potato, this soup is infused with aromatic herbs and spices, including bay leaves, paprika, and oregano. The rich base of unsalted chicken stock or water keeps the sodium in check while still delivering satisfying depth, complemented by the tangy brightness of apple cider vinegar and fresh cilantro. Perfect for those seeking a nutritious, low-sodium meal, this recipe is ideal for cozy family dinners or weekend meal prep, as it serves six hearty portions. Warm up with this wholesome bowl of flavor-packed goodness that’s both heart-healthy and delicious!
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Recipe Information
Ingredients
- 1 lb Honeycomb tripe
- 1 medium Onion
- 2 medium Carrots
- 2 Celery stalks
- 1 medium Russet potato
- 4 Garlic cloves
- 2 Bay leaves
- 1 tsp Dried oregano
- 0.5 tsp Ground black pepper
- 1 tsp Paprika
- 2 tbsp Fresh parsley
- 2 tbsp Fresh cilantro
- 2 tbsp Tomato paste
- 6 cups Unsalted chicken stock or water
- 2 tbsp Olive oil
- 1 tbsp Apple cider vinegar
Instructions
Rinse the tripe thoroughly under cold water. In a large pot, bring water to a boil and add the tripe. Boil for 10 minutes to remove impurities, then drain and rinse again. Cut the tripe into bite-sized strips and set aside.
Dice the onion, carrots, celery, and potato into small, even pieces. Mince the garlic cloves.
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for an additional 1 minute.
Stir in the tomato paste, paprika, and oregano. Cook for another minute to release the flavors.
Pour in the unsalted chicken stock or water and add the bay leaves. Bring to a simmer.
Add the tripe, carrots, celery, and potato to the pot. Stir well. Reduce the heat to low, cover, and let it simmer for 90-120 minutes, or until the tripe is tender and the vegetables are cooked through.
During the last 5 minutes of cooking, stir in the apple cider vinegar, fresh parsley, and cilantro. Season with ground black pepper to taste.
Remove the bay leaves before serving. Ladle the soup into bowls and garnish with additional parsley or cilantro if desired.
Nutrition Facts
Calories |
1097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 20.5 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2913 mg | 62% | |
*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.
