15-Min Garlicky Tripe Soup with Crispy Bread
A Turkish-style tripe soup that skips the hours-long simmer by starting with pre-cooked tripe, then finishes with garlic, vinegar, and fresh herbs in under 10 minutes. Serve with lemon, radish, onion, and warm flatbread for dipping.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- 1 lb pre-cooked tripe, cut into bite-sized pieces
- 4 cups beef or chicken broth
- 5 cloves garlic cloves, minced
- 3 tbsp white vinegar
- 1 whole lemon (halved)
- ¼ cup fresh parsley, chopped
- ½ whole red onion, sliced thin
- 2 pieces flatbread (pita or naan, warmed)
Instructions
- 1
Heat broth in a large pot over medium-high until it reaches a gentle boil, about 3 minutes.
- 2
Add tripe, garlic, and vinegar. Stir, then simmer for 5 minutes until garlic is fragrant and soup is hot.
- 3
Taste and adjust salt, pepper, and vinegar to your preference — it should be tangy and savory.
- 4
Stir in half the parsley. Ladle soup into bowls and top with remaining parsley.
- 5
Serve with lemon halves, sliced red onion, and warm flatbread for squeezing and dipping.
Tools you’ll need
- large pot (4-quart minimum)
- wooden spoon
- ladle
- cutting board
- knife
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