Dairy-Free Traditional Tripe Soup

Discover the comforting flavors of this Dairy-Free Traditional Tripe Soup, a hearty and wholesome dish perfect for chilly days. This rustic recipe highlights tender bites of beef tripe simmered to perfection in a fragrant blend of garlic, paprika, cumin, and oregano for a rich and aromatic broth. A colorful medley of fresh vegetables, including carrots, celery, and potatoes, enhances the soup's nourishing appeal, while a splash of red wine vinegar adds a subtle tangy brightness. Free from dairy yet full of savory depth, this soup is ideal for those seeking a comforting, old-world recipe with modern dietary considerations. Serve it steaming hot, garnished with parsley, and pair it with crusty bread for a truly satisfying meal.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 600 g cleaned beef tripe
• 1 large onion
• 2 medium carrot
• 2 celery stalks
• 4 garlic cloves
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 tablespoons tomato paste
• 2 medium potatoes
• 1.5 liters vegetable broth
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons fresh parsley
• 1 tablespoon red wine vinegar

Directions

Step 1

Thoroughly rinse the tripe under cold running water and cut it into small bite-sized strips approximately 2-3 cm long.

Step 2

Bring a large pot of water to a boil and blanch the tripe for 10 minutes. This helps remove any impurities or strong odors. Drain the water and set the tripe aside.

Step 3

Peel and dice the onion, carrots, and potatoes. Slice the celery into thin pieces and mince the garlic.

Step 4

Heat the olive oil in a large, heavy-bottomed soup pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté for 5-7 minutes until softened and fragrant.

Step 5

Stir in the paprika, ground cumin, and dried oregano. Cook for another minute to toast the spices.

Step 6

Add the blanched tripe to the pot along with the bay leaf and tomato paste. Stir everything together to coat the tripe in the aromatic mixture.

Step 7

Pour in the vegetable broth and bring the soup to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 90 minutes to 2 hours, or until the tripe becomes tender.

Step 8

After 1 hour of cooking, stir in the diced potatoes and season the soup with salt and black pepper. Continue simmering until the potatoes are cooked through and the tripe is fully tender.

Step 9

Remove the bay leaf from the soup and adjust seasoning if needed. Stir in the red wine vinegar for a bit of acidity and garnish the soup with freshly chopped parsley.

Step 10

Serve the soup hot with crusty bread on the side if desired. Enjoy!

Nutrition Facts

Serving size	(3003.6g)

Amount per serving	% Daily Value*
Calories	1923.7

Total Fat 65.9g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 7.2g
Cholesterol 828mg	0%
Sodium 8631.7mg	0%
Total Carbohydrate 225.6g	0%
Dietary Fiber 39.3g	0%
Total Sugars 46.6g
Protein 116.5g	0%

Vitamin D 0IU	0%
Calcium 540.0mg	0%
Iron 27.4mg	0%
Potassium 6865.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 23.8%

Carbs: 46.0%