Tripe Soup
A hearty, tangy tomato-based soup with tender tripe, finished with fresh herbs and crunchy croutons. Comforting and simple to make at home.
- Total time
- 110 min
- Servings
- 4
- Calories
- 280
- Protein
- 22g
Ingredients
- 1 lb tripe
- 3 tbsp tomato paste
- 4 cups chicken broth
- 1 medium onion
- 2 cloves garlic
- 2 tbsp olive oil
- ¼ cup parsley
- 2 stalks green onions
Instructions
- 1
Rinse tripe thoroughly, then cut into thin strips. Place in a pot, cover with water, and boil for 10 minutes; drain and set aside.
- 2
In a large pot, heat olive oil over medium. Add chopped onion and minced garlic; sauté until soft, about 5 minutes.
- 3
Stir in tomato paste and cook for 2 minutes, until darkened. Add chicken broth and bring to a simmer.
- 4
Add the blanched tripe to the broth. Simmer gently, covered, for 1.5 hours or until tender.
- 5
Season with salt and pepper to taste. Stir in chopped parsley and green onions just before serving.
- 6
Serve hot, topped with crumbled bread or croutons and a sprinkle of ground pepper.
Tools you’ll need
- large pot
- cutting board
- knife
- measuring cups
- measuring spoons
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