Description
A hearty and flavorful soup that features tripe and the distinct smoky flavor of smoked paprika.
Ingredients
Scale
- 1 pound tripe, cleaned and cut into strips
- 2 tablespoons smoked paprika
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can diced tomatoes
- 2 bay leaves
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Stir in the smoked paprika and cumin, cooking for an additional minute.
- Add the tripe and cook until starting to brown.
- Pour in the beef broth and add the diced tomatoes, bay leaves, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until the tripe is tender.
- Remove bay leaves before serving. Garnish with fresh parsley.
Notes
- For a thicker soup, blend a portion of the soup and mix it back in.
- Serve with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: soup
- Method: stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg