Traditional Tripe Soup

Dive into the rich and comforting flavors of Traditional Tripe Soup, a timeless recipe rooted in culinary tradition. This hearty dish features tender beef honeycomb tripe simmered to perfection with aromatic vegetables, a splash of white vinegar for brightness, and a medley of seasonings like thyme and red pepper flakes for depth and subtle heat. Slowly cooked in a savory beef broth until the tripe becomes melt-in-your-mouth tender, this soup delivers layers of satisfying flavor in every spoonful. Perfect for chilly evenings or as a nourishing main course, it’s garnished with fresh parsley for a vibrant finish. Whether you're exploring classic recipes or embracing nose-to-tail cooking, this soul-soothing soup is a must-try!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Rinse the tripe thoroughly again under cold running water. Cut it into bite-sized pieces and set aside.

Step 3

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.

Step 4

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.

Step 5

Add the minced garlic and tomato paste to the pot. Cook for another 2 minutes, stirring frequently.

Step 6

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.

Step 7

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.

Step 8

Taste and adjust seasoning if necessary.

Step 9

When ready to serve, remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley.

Nutrition Facts

Serving size	4462.8 grams (4462.8g)

Amount per serving	% Daily Value*
Calories	922

Total Fat 48.70g	62%
Saturated Fat 11.80g	59%
Polyunsaturated Fat 2.70g
Cholesterol 626mg	209%
Sodium 6736mg	293%
Total Carbohydrate 45.60g	17%
Dietary Fiber 13.40g	48%
Total Sugars 19.70g
Protein 74.30g	149%

Vitamin D 0IU	0%
Calcium 730mg	56%
Iron 16mg	88%
Potassium 2902mg	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.

Source of Calories

Fat: 47.8%

Protein: 32.4%

Carbs: 19.9%