Tripe Soup Recipe

Name: Tripe Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 2 kg tripe, cleaned and cut in stripes; 4 big red onions; 1 celery; 500 g carrots; 3 garlic cloves; 28 ounces peeled tomatoes; 1/4 cup fresh parsley; 3 leaves basil; salt; 3 tablespoons white vinegar

Servings: persons

Ingredients
2 kg tripe, cleaned and cut in stripes
4 big red onions
1 celery
500 g carrots
3 garlic cloves
28 ounces peeled tomatoes
1/4 cup fresh parsley
3 leaves basil
salt
3 tablespoons white vinegar

1
Directions:.
2
Ask your butcher to give you already clean and bleached tripe.
3
Rinse it three times under hot water; the last time let the tripe rest in water for 10 minutes, adding 3 tablespoons of white vinegar.
4
Cut all vegetables in small cubes and in a large pot cook the tripe alone for three minutes, mixing continuously, then add all the vegetables and spices. Cover with cold water.
5
Cook over low flame for about two hours. Serve steaming hot accompanied, if you wish, by polenta, cut into wedges.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Ingredients, 2 kg tripe, cleaned and cut in stripes, 4 big red onions, 1 celery, and more.

Yes, Tripe Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tripe Soup

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