Low Sodium Traditional Tripe Soup

Savor the rich, comforting flavors of Low Sodium Traditional Tripe Soup—a healthier twist on a classic favorite. This aromatic dish features tender honeycomb tripe simmered to perfection with hearty vegetables like carrots, celery, and russet potato in a savory, paprika-spiced broth. Using unsalted chicken stock and seasonings like dried oregano, fresh parsley, and cilantro keeps this recipe light on sodium while delivering bold flavor. A touch of apple cider vinegar adds brightness, enhancing the soup’s earthy, homestyle taste. With just a hint of tomato paste for depth, this hearty soup is the perfect warming meal that’s both nourishing and satisfying. Serve it alongside crusty bread or enjoy it solo as a wholesome main course for up to six servings. Perfect for those seeking low-sodium recipes without compromising on flavor!

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 6

Ingredients

• 1 lb Honeycomb tripe
• 1 medium Onion
• 2 medium Carrots
• 2 Celery stalks
• 1 medium Russet potato
• 4 Garlic cloves
• 2 Bay leaves
• 1 tsp Dried oregano
• 0.5 tsp Ground black pepper
• 1 tsp Paprika
• 2 tbsp Fresh parsley
• 2 tbsp Fresh cilantro
• 2 tbsp Tomato paste
• 6 cups Unsalted chicken stock or water
• 2 tbsp Olive oil
• 1 tbsp Apple cider vinegar

Directions

Step 1

Rinse the tripe thoroughly under cold water. In a large pot, bring water to a boil and add the tripe. Boil for 10 minutes to remove impurities, then drain and rinse again. Cut the tripe into bite-sized strips and set aside.

Step 2

Dice the onion, carrots, celery, and potato into small, even pieces. Mince the garlic cloves.

Step 3

In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for an additional 1 minute.

Step 4

Stir in the tomato paste, paprika, and oregano. Cook for another minute to release the flavors.

Step 5

Pour in the unsalted chicken stock or water and add the bay leaves. Bring to a simmer.

Step 6

Add the tripe, carrots, celery, and potato to the pot. Stir well. Reduce the heat to low, cover, and let it simmer for 90-120 minutes, or until the tripe is tender and the vegetables are cooked through.

Step 7

During the last 5 minutes of cooking, stir in the apple cider vinegar, fresh parsley, and cilantro. Season with ground black pepper to taste.

Step 8

Remove the bay leaves before serving. Ladle the soup into bowls and garnish with additional parsley or cilantro if desired.

Nutrition Facts

Serving size	(2537.0g)

Amount per serving	% Daily Value*
Calories	1097.2

Total Fat 49.5g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 544.3mg	0%
Sodium 983.7mg	0%
Total Carbohydrate 87.6g	0%
Dietary Fiber 14.6g	0%
Total Sugars 20.5g
Protein 72.1g	0%

Vitamin D 0IU	0%
Calcium 291.0mg	0%
Iron 13.6mg	0%
Potassium 2912.7mg	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: 41.1%

Protein: 26.6%

Carbs: 32.3%