Vegetarian Traditional Tripe Soup

Experience the comforting flavors of our Vegetarian Traditional Tripe Soup, a hearty plant-based twist on a classic favorite. This satisfying soup replaces tripe with thinly sliced oyster mushrooms, perfectly mimicking the texture while infusing the dish with earthy richness. A medley of fresh vegetables like carrots, parsnip, and celery simmered in a fragrant vegetable broth creates a nourishing base, enhanced by aromatic spices including paprika and bay leaves. A splash of apple cider vinegar and creamy vegetarian sour cream add tangy depth, while a sprinkle of fresh parsley provides a vibrant finishing touch. Ready in just over an hour, this soup is a perfect choice for cozy weeknight dinners or as a flavorful starter. Serve it warm with crusty bread for an irresistible vegetarian comfort food dish that feels both nostalgic and innovative.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 300 grams oyster mushrooms
• 2 medium carrots
• 1 medium parsnip
• 2 celery stalks
• 1 medium yellow onion
• 4 garlic cloves
• 1.5 liters vegetable broth
• 1 teaspoon paprika
• 1 teaspoon sweet paprika
• 2 bay leaves
• 2 tablespoons apple cider vinegar
• 200 grams sour cream (vegetarian)
• 2 tablespoons butter (or olive oil for vegan alternative)
• 3 tablespoons fresh parsley
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 tablespoon flour (optional, for thickening)

Directions

Step 1

Clean the oyster mushrooms, trim off any tough ends, and slice them into thin strips to resemble tripe.

Step 2

Peel and finely dice the carrots, parsnip, celery, and onion. Mince the garlic.

Step 3

In a large pot, melt the butter (or heat olive oil) over medium heat. Add the onions and garlic, and sauté until softened, about 4 minutes.

Step 4

Add the diced carrots, parsnip, and celery to the pot. Cook for another 5 minutes, stirring occasionally.

Step 5

Stir in the sliced oyster mushrooms, paprika, sweet paprika, and bay leaves. Cook for 5 minutes, allowing the flavors to combine.

Step 6

Pour in the vegetable broth and bring the soup to a gentle boil. Reduce the heat to low and simmer for 30 minutes.

Step 7

If you prefer a thicker soup, mix the flour with a small amount of water to form a smooth paste. Stir it into the soup and simmer for an additional 5 minutes.

Step 8

Stir in the apple cider vinegar, salt, and pepper. Simmer for another 2 minutes.

Step 9

Remove the pot from heat and whisk in the vegetarian sour cream until fully incorporated.

Step 10

Taste the soup and adjust seasoning if necessary. Remove the bay leaves.

Step 11

Garnish each serving with freshly chopped parsley and an optional dollop of additional sour cream.

Step 12

Serve warm with crusty bread or your favorite side dish.

Nutrition Facts

Serving size	(2538.1g)

Amount per serving	% Daily Value*
Calories	1551.0

Total Fat 72.7g	0%
Saturated Fat 37.9g	0%
Polyunsaturated Fat 4.7g
Cholesterol 162.9mg	0%
Sodium 6214.7mg	0%
Total Carbohydrate 179.3g	0%
Dietary Fiber 39.3g	0%
Total Sugars 54.1g
Protein 50.7g	0%

Vitamin D 18.3IU	0%
Calcium 632.3mg	0%
Iron 13.0mg	0%
Potassium 5776.0mg	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: 41.6%

Protein: 12.9%

Carbs: 45.6%