Traditional Tripe Soup
Savor the rich and hearty flavors of Traditional Tripe Soup, a beloved comfort food that celebrates the unique texture and taste of beef honeycomb tripe. This classic recipe combines tender, slowly simmered tripe with aromatic vegetables, garlic, and a savory tomato-infused beef broth, seasoned with bay leaf, thyme, and a touch of red pepper flakes for a gentle heat. The soup’s depth of flavor comes from its long, slow cooking process, ensuring perfectly tender tripe and a broth that warms you to your core. Garnished with fresh parsley for a burst of color and freshness, this soup is perfect for chilly days or when you're craving a taste of traditional cuisine. Serve this nourishing dish with crusty bread to soak up every last drop!
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Recipe Information
Ingredients
- 1 pound beef honeycomb tripe
- 0.25 cup white vinegar
- 10 cups water
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrot, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Start by cleaning the tripe: rinse it under cold water, then place it in a large bowl. Cover with water and add the white vinegar. Let it soak for 30 minutes.
Rinse the tripe thoroughly again under cold running water. Cut it into bite-sized pieces and set aside.
In a large pot, bring 6 cups of water to a boil. Add the cut tripe and blanch for 10 minutes. Drain and set aside.
In a large soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
Add the minced garlic and tomato paste to the pot. Cook for another 2 minutes, stirring frequently.
Pour in the beef broth and 4 cups of water. Add the blanched tripe, bay leaf, dried thyme, red pepper flakes, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2 to 3 hours, or until the tripe is tender and the flavors have melded together.
Taste and adjust seasoning if necessary.
When ready to serve, remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 6736 mg | 293% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 19.7 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 730 mg | 56% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2902 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.
