Beef Tripe Soup – Hearty and comforting beef tripe soup is a hit with the whole family. Packed with vegetables and packed with flavor, this solid meal is both healthy and satisfying. This highly nutritious soup is far more than a hangover cure and can serve as a delicious main course in sufficient quantity on its own.
Tripe is one of those foods that people seem to either love or hate. Personally, tripe was a staple in my house while I was growing up, so I’m 100% in the “I love it” category. To do.
This nourishing stew is good for your family, so you don’t have to worry about nutrition. Hey, you already know that soul food is good for you and your budget.
Why Make Beef Tripe Soup
To this day, I still have a fascination with making tripes. It’s more mellow than you might imagine, and brings out the flavor of the ingredients. They are also very tender when cooked correctly. This recipe is easy and flavorful, so it’s great if you’re new to cooking with tripe.
- tripe – The tripe purchased at a butcher or supermarket is already white and clean. But I still like to rinse a few times.
- lemon – Helps cleanse the stomach and remove impurities.
- onions and garlic – It will be the base of the flavor of the soup!
- celery – Adds texture and a mellow, delicate flavor. Using celery instead of celery gives a stronger flavor.
- spices – Use thyme, beef broth and bay leaf to season the soup with tea-like herby notes.
- butternut squash – Slightly sweet and bright yellow.
- Plantain – Plantain adds a unique, slightly sweet flavor that makes the soup even more hearty.
- Okra – Okra helps thicken the soup.
How to make beef tripe soup
- clean the stomach – Peel off any visceral fat, place in a large bowl, sprinkle with lemon juice, rinse well with cold water and rub well. Rinse with cold running water. Next, cut the offal into bite-sized pieces. set aside.
- sautéed onions and celery – Heat the oil in a Dutch oven or large pot over medium-high heat. Add onions, celery, garlic, and thyme. Sauté for 2-3 minutes until the onions are softened.
- make soup – Add beef thighs and sauté for about 4 minutes. Then add water, bouillon and bay leaves and mix. Cover the pot and simmer the soup for 60-75 minutes or until the stomach is tender.
- add vegetables – About 15-20 minutes before the end of cooking, add the pumpkin and plantains and continue cooking until the plantains are tender.
- finishing touch – Add the okra, cover and simmer for an additional 2-3 minutes. Season with salt and pepper. Enjoy your meal while it’s warm.
- Beef broth instead of water makes an ideal soup base, but we recommend skipping it if you’re switching to beef broth.
- As with most soup recipes, you can add some of your favorite ingredients to make it your own. My favorite additions include carrots, pumpkin, chinese dumpling.
- Serve hot sauce or spicy vinegar on the side for a kiss of heat.
tips and tricks
- Even if you buy a clean stomach, you may notice a peculiar smell. Soak the tripe in boiling water with a tablespoon of vinegar for 30 minutes to remove the tripe.
- Peeling green plantains usually releases a sticky sap that can stain fabrics, so an apron should be used when handling them.
- If you have leftover peeled plantains, slice them thinly and fry them in oil for a crispy side dish or snack! very delicious!
Like most soups, this one requires a fair amount of cooking time for the tripe to cook and the flavors to meld. I often make a large pot of this beef tripe soup a day or two before I plan to serve it and store it in the refrigerator.
How to eat and store
This soup is great on its own or over white rice. Once cooled, it can be refrigerated for 3-4 days or frozen for 4 months.
Reheating is easy. Simply transfer to a pan and heat over medium heat until hot. Alternatively, reheat the bowl in the microwave, stirring every 30 seconds until it reaches your preferred temperature.
Frequently Asked Questions
Tripe usually refers to the edible muscle found in the stomach of cows, but it can also be obtained from the stomachs of pigs, goats and sheep. It has less fat than other meats and is an excellent source of protein. It also contains iron, calcium, and other vitamins and minerals.
Yes it’s true. But it’s also rich in vitamins and minerals, and it’s lower in cholesterol than other favorites like shrimp, eggs, and shellfish. As with any food, eat tripe in moderation.
Cows have four stomachs, and the stomach usually arises from one of the first three. 1. lumen Or blanket tripe, 2. mesh Or honeycomb tripe, and three. Osum Or the stomach of a book. Honeycomb tripe usually has the softest, mildest flavor, so that’s what I’m trying to get my hands on.
Tripe is most commonly used in soups and stews. However, it can also be braised or cooked in sauces such as marinara.
Compatibility with beef tripe soup
I like to serve this delicious soup together pounded yam Also Cassava Fufu on the sides. Or, if you’re looking for a hassle-free side dish, fried sweet plantain A great addition to any meal.It’s nice to eat it with a crisp no-knead bread Also homemade crescent roll Immerse yourself in that delicious liquid!
More hearty soup recipes
- sweet potato soup
- cajun corn shrimp soup
- Marfe (West African peanut soup)
- african yam soup
- peanut soup
- chicken leg soup
Rich and satisfying, this all-in-one soup is an ideal main course. It’s also a great way to introduce your family to the mild flavor and softness of tripe. New to trying tripe? Let us know how your foray into cooking with tripe went by commenting below.
see how to make
beef offal soup
Hearty and comforting beef tripe soup is a hit with the whole family! Rich soup with plenty of vegetables is healthy and satisfying. This thick soup is much more than an appetizer and can serve as a delicious main course on its own, in sufficient quantity.
Preparation: 15 minutes
cooking: 1 time 40 minutes
total: 1 time 55 minutes
Africa, Africa/Caribbean, Caribbean
Peel off any visceral fat, place in a large bowl, rinse well with cold water, sprinkle with lime juice, and scrub vigorously. Rinse under running water. Next, cut the tripe into bite-sized pieces and set aside.
Heat the oil in a Dutch oven or heavy large saucepan over medium-high heat. Add onions, celery, garlic, and thyme. Sauté for 2-3 minutes until the onions are softened.
Add beef thigh and fry for 4 minutes. Then add water, bouillon and bay leaves and mix. Cover the pot and simmer the soup for 60-75 minutes or until stomach is tender.
About 15-20 minutes before the end of cooking, add the pumpkin and plantains and continue cooking until tender.
Put the okra in the pan. Cover and heat for an additional 2-3 minutes. Season with salt and pepper.
Enjoy your meal while it’s warm.
Nutrition Facts Table:
Serving: 250g| | calorie: 254kcal (13%)| | carbohydrate: 14g (Five%)| | protein: 20g (40%)| | thick: twenty twog (34%)| | saturated fat: Fiveg (31%)| | Polyunsaturated fat: 0.4g| | Monounsaturated fat: 1g| | Trans fat: 0.01g| | cholesterol: 180mg (60%)| | sodium: 171mg (7%)| | potassium: 477mg (14%)| | fiber: 3g (13%)| | sugar: 3g (3%)| | Vitamin A: 8172IU (163%)| | Vitamin C: 30mg (36%)| | calcium: 65mg (7%)| | iron: 1mg (6%)