Heart-Healthy Traditional Tripe Soup

Warm your soul while nourishing your body with this Heart-Healthy Traditional Tripe Soup, a light and flavorful twist on a classic comfort dish. Featuring tender, perfectly cooked beef tripe infused with aromatic spices like smoked paprika and turmeric, this recipe balances hearty textures with vibrant, nutrient-packed vegetables such as carrots, celery, and onions. Simmered in a low-sodium vegetable broth for ultimate depth of flavor, this soup is perfect for those seeking a wholesome meal without compromising on taste. A squeeze of fresh lemon juice and a sprinkle of parsley add a refreshing finish, making it an irresistible, protein-rich option that’s both easy on the heart and satisfying for the palate. Perfectly portioned for four and naturally low in cholesterol, this version of tripe soup is a delicious way to embrace traditional cuisine with a healthy flair.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 500 grams Beef tripe
• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 2 medium, diced Carrot
• 2 diced Celery stalks
• 1 liter Low-sodium vegetable broth
• 1 liter Water
• 2 Bay leaves
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Dried thyme
• 0.5 teaspoon White pepper
• 2 tablespoons, chopped Parsley
• 0.5 teaspoon (or to taste) Salt
• 1 cut into wedges for serving Lemon

Directions

Step 1

Wash the tripe thoroughly under cold running water to ensure it is clean. Optionally, soak it in water with a little vinegar for 15 minutes, then rinse well.

Step 2

Cut the tripe into bite-sized pieces (about 2-3 cm in size) using a sharp knife.

Step 3

In a large stockpot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes or until translucent.

Step 4

Add the minced garlic, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Add the tripe to the pot and stir to combine. Cook for 2-3 minutes, allowing the tripe to absorb the flavors.

Step 6

Pour in the low-sodium vegetable broth and water. Add the bay leaves, smoked paprika, turmeric, thyme, and white pepper.

Step 7

Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer, covered, for about 2 hours. Stir occasionally and skim off any foam that rises to the top.

Step 8

After 2 hours, check that the tripe is tender and the soup has reached your desired consistency. Adjust the seasoning with salt if necessary.

Step 9

Remove the bay leaves before serving.

Step 10

Ladle the soup into bowls, garnish with chopped parsley, and serve with a wedge of lemon on the side for an added zest.

Nutrition Facts

Serving size	(3346.3g)

Amount per serving	% Daily Value*
Calories	1001.3

Total Fat 50.0g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 764.7mg	0%
Sodium 2501.0mg	0%
Total Carbohydrate 60.5g	0%
Dietary Fiber 17.2g	0%
Total Sugars 23.5g
Protein 78.2g	0%

Vitamin D 0IU	0%
Calcium 594.5mg	0%
Iron 13.8mg	0%
Potassium 2796.3mg	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: 44.8%

Protein: 31.1%

Carbs: 24.1%