Description
A hearty and flavorful soup made with tripe, smoked paprika, and spices.
Ingredients
Scale
- 2 pounds tripe, cleaned and cut into strips
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 1 bell pepper, diced
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 6 cups beef broth
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, garlic, carrots, and bell pepper. Sauté until softened.
- Stir in the smoked paprika and cumin, cooking for another minute.
- Add the tripe and cook until browned.
- Pour in the beef broth and add the bay leaf. Bring to a boil.
- Reduce heat and let simmer for about 1.5 to 2 hours, or until the tripe is tender.
- Season with salt and black pepper to taste.
- Remove the bay leaf before serving.
- Garnish with fresh parsley.
Notes
- For more flavor, let the soup sit for a while before serving.
- This dish can be made a day in advance and reheated.
- Serve with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Traditional
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg