Gluten-Free Traditional Tripe Soup

Warm your soul with this hearty, Gluten-Free Traditional Tripe Soup, a comforting homage to classic Eastern European cuisine. Featuring tender strips of beef tripe simmered to perfection in a fragrant broth of garlic, onions, carrots, and celery, this recipe delivers rich, savory flavors while staying entirely gluten-free. A touch of gluten-free flour and paprika creates a velvety soup base, and optional apple cider vinegar lends a subtle tang for added depth. Perfect for a cozy dinner, this soup is garnished with fresh parsley for a burst of color and freshness and pairs beautifully with gluten-free bread or crackers. With its careful balance of wholesome ingredients and slow-simmered goodness, this gluten-free spin on a traditional favorite will quickly become your go-to recipe for hearty, nourishing comfort food.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 4

Ingredients

• 500 grams beef tripe
• 1 large white onion
• 3 whole garlic cloves
• 2 medium carrots
• 2 medium celery stalks
• 2 tablespoons gluten-free all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 2 leaves bay leaf
• 1 liter beef or vegetable stock
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 tablespoon apple cider vinegar (optional)
• 2 tablespoons fresh parsley

Directions

Step 1

Clean the tripe thoroughly by rinsing it under cold water and scrubbing any visible residue. If it isn't pre-cooked, simmer it in water for 15 minutes to tenderize, then rinse and cut into thin strips.

Step 2

Dice the onion, mince the garlic, and finely chop the carrots and celery.

Step 3

In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until translucent, about 3-4 minutes.

Step 4

Stir in the gluten-free flour and paprika, cooking for another 2 minutes to develop a roux-like base.

Step 5

Slowly pour in the beef or vegetable stock, stirring constantly to avoid lumping.

Step 6

Add the tripe strips, carrots, celery, bay leaves, sea salt, and black pepper to the pot. Stir to combine.

Step 7

Bring the mixture to a boil, then lower the heat and let it simmer gently for approximately 90 minutes, or until the tripe is tender and the vegetables are fully cooked.

Step 8

Check the seasoning, and adjust as needed with more salt or a splash of apple cider vinegar for tanginess if desired.

Step 9

Remove the bay leaves and ladle the soup into bowls.

Step 10

Garnish with freshly chopped parsley and serve warm with gluten-free bread or crackers, if desired.

Nutrition Facts

Serving size	(2015.3g)

Amount per serving	% Daily Value*
Calories	1033.7

Total Fat 52.0g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 764.7mg	0%
Sodium 6371.0mg	0%
Total Carbohydrate 60.2g	0%
Dietary Fiber 12.4g	0%
Total Sugars 19.3g
Protein 83.3g	0%

Vitamin D 0IU	0%
Calcium 390.6mg	0%
Iron 13.3mg	0%
Potassium 1427.4mg	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: 44.9%

Protein: 32.0%

Carbs: 23.1%