Vegan Traditional Tripe Soup

Indulge in the comforting warmth of Vegan Traditional Tripe Soup, a plant-based reinvention of a beloved classic that’s as hearty as it is flavorful. Perfectly capturing the rich texture of traditional tripe, this recipe uses king oyster mushrooms, scored and sautéed to perfection, as its star ingredient. A fragrant base of smoked paprika, ground cumin, and sautéed garlic infuses the soup with deep, savory notes, while grated carrots and tender potatoes bring a rustic, wholesome touch. Creamy plant-based milk and nutritional yeast add a velvety finish, all brightened by a splash of tangy white vinegar. This meat-free twist on tripe soup is not only delicious but also dairy-free, making it a comforting option for vegans and omnivores alike. Serve it piping hot with a sprinkle of fresh parsley for an irresistible bowl of soulful perfection.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams King oyster mushrooms
• 2 tablespoons Olive oil
• 1 medium, diced Onion
• 2 medium, grated Carrot
• 3 minced Garlic cloves
• 2 teaspoons Sweet paprika
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 liter Vegetable broth
• 2 medium, diced Potatoes
• 2 pieces Bay leaves
• 2 tablespoons Soy sauce
• 1 tablespoon White vinegar
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons, chopped (optional, for garnish) Parsley
• 100 milliliters Plant-based milk (unsweetened and unflavored)
• 2 tablespoons Nutritional yeast

Directions

Step 1

Clean and slice the king oyster mushrooms into thin, long strips. To mimic the texture of tripe, you can score the mushroom slices lightly in a crisscross pattern with a knife.

Step 2

Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.

Step 3

Add the grated carrots and minced garlic to the pot. Sauté for 2-3 minutes, stirring frequently, until fragrant.

Step 4

Stir in the sweet paprika, smoked paprika, and ground cumin. Cook for 30 seconds to bloom the spices.

Step 5

Pour in the vegetable broth and add the cubed potatoes, bay leaves, soy sauce, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.

Step 6

In a separate pan, sauté the sliced king oyster mushrooms with a drizzle of olive oil over medium-high heat for 5-7 minutes, until golden and slightly crisp.

Step 7

Add the sautéed mushrooms to the soup pot and stir well.

Step 8

Add the plant-based milk and nutritional yeast to the soup. Stir to combine and simmer for another 5 minutes.

Step 9

Taste and adjust seasoning with additional salt or soy sauce if needed.

Step 10

Remove the bay leaves and stir in the white vinegar for a tangy finish.

Step 11

Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.

Nutrition Facts

Serving size	(2281.4g)

Amount per serving	% Daily Value*
Calories	1373.2

Total Fat 42.3g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 6100.1mg	0%
Total Carbohydrate 211.0g	0%
Dietary Fiber 40.3g	0%
Total Sugars 35.8g
Protein 52.3g	0%

Vitamin D 42.3IU	0%
Calcium 493.3mg	0%
Iron 17.6mg	0%
Potassium 6302.7mg	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: 26.5%

Protein: 14.6%

Carbs: 58.9%