Description
A hearty and satisfying tripe soup flavored with smoked paprika, perfect for a comforting meal.
Ingredients
Scale
- 1 pound tripe, cleaned and cut into pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons smoked paprika
- 6 cups beef broth
- 1 can diced tomatoes (15 oz)
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Add the tripe to the pot and cook for about 5 minutes, stirring occasionally.
- Stir in the smoked paprika and cumin, cooking for another minute.
- Pour in the beef broth and diced tomatoes, bringing the mixture to a boil.
- Reduce the heat and let simmer for 2-3 hours, or until the tripe is tender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Notes
- Make sure to clean the tripe thoroughly before cooking.
- This dish can be prepared in advance and reheated, as the flavors deepen over time.
- Serve with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg