Recipe details
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Spicy Tripe Soup
2h 50min
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
Clean the Tripe
Rinse the tripe thoroughly under cold water. If not pre-cleaned, scrub with salt and rinse again.
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.
Cut the Tripe
Cut the parboiled tripe into bite-sized pieces, about 1-inch squares.
Prepare the Vegetables
Peel and dice the onions, peel and slice the carrots, and dice the celery.
Prepare the Garlic
Peel and mince the garlic cloves.
Heat the Oil
In a large soup pot, heat olive oil over medium heat.
Sauté Vegetables
Add diced onions, carrots, and celery to the pot and sauté for 5-7 minutes until softened.
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.
Add Tomato Paste
Stir in tomato paste and cook for 1-2 minutes.
Add Tripe and Water
Add the cut tripe pieces, bay leaves, black peppercorns, and water to the pot.
Season with Salt
Add salt to the soup and stir.
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.
Chop the Parsley
Wash and finely chop the parsley.
Add Vinegar
After the tripe is tender, stir in the vinegar.
Final Seasoning
Add the remaining black pepper and adjust salt to taste.
Remove Bay Leaves
Find and remove the bay leaves from the soup.
Serve
Ladle the hot soup into bowls.
Garnish
Sprinkle each bowl with chopped parsley before serving.
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