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Spicy Tripe Soup

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2h 50min

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6 servings

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This bold Spicy Tripe Soup features tender, slow-cooked beef tripe in a rich, aromatic broth infused with garlic, paprika, and plenty of black pepper. The soup's distinctive flavor comes from the perfect balance of heat and savory elements, with a touch of vinegar adding brightness to complement the hearty texture of the tripe. Popular in many world cuisines, this warming soup makes a satisfying meal that's both comforting and full of character.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Clean the Tripe

Rinse the tripe thoroughly under cold water. If not pre-cleaned, scrub with salt and rinse again.

2
Parboil the Tripe

Place tripe in a large pot, cover with water, and bring to a boil. Boil for 10 minutes, then drain and rinse.

3
Cut the Tripe

Cut the parboiled tripe into bite-sized pieces, about 1-inch squares.

4
Prepare the Vegetables

Peel and dice the onions, peel and slice the carrots, and dice the celery.

5
Prepare the Garlic

Peel and mince the garlic cloves.

6
Heat the Oil

In a large soup pot, heat olive oil over medium heat.

7
Sauté Vegetables

Add diced onions, carrots, and celery to the pot and sauté for 5-7 minutes until softened.

8
Add Garlic and Spices

Add minced garlic, paprika, red pepper flakes, and 1 teaspoon of black pepper to the pot. Stir and cook for 1 minute until fragrant.

9
Add Tomato Paste

Stir in tomato paste and cook for 1-2 minutes.

10
Add Tripe and Water

Add the cut tripe pieces, bay leaves, black peppercorns, and water to the pot.

11
Season with Salt

Add salt to the soup and stir.

12
Bring to Boil and Simmer

Bring the soup to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until tripe is very tender.

13
Chop the Parsley

Wash and finely chop the parsley.

14
Add Vinegar

After the tripe is tender, stir in the vinegar.

15
Final Seasoning

Add the remaining black pepper and adjust salt to taste.

16
Remove Bay Leaves

Find and remove the bay leaves from the soup.

17
Serve

Ladle the hot soup into bowls.

18
Garnish

Sprinkle each bowl with chopped parsley before serving.

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