Best 4 Tripe Soup Recipes

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Tripe soup is a traditional dish enjoyed in various cultures worldwide. Made using the lining of a cow's stomach, this flavorful and nutritious soup holds a special place in many cuisines. Its distinct taste and texture have made it a beloved dish among food enthusiasts and adventurous eaters. This article presents a collection of delectable tripe soup recipes, each offering unique flavors and cooking methods. Explore classic variations like the hearty Polish Flaki soup, known for its rich broth and tender tripe, or venture into lesser-known culinary territories with the aromatic Vietnamese Bún Bò Huế, a spicy beef noodle soup featuring tripe as a key ingredient. Whether you prefer the simplicity of the Mexican Menudo, a traditional hangover cure, or the aromatic goodness of the Filipino Kaldereta, a goat meat and tripe stew, this article has a recipe for every palate. Join us on a culinary journey as we delve into the world of tripe soup, discovering its diverse flavors and the cultural traditions it represents.

Here are our top 4 tried and tested recipes!

MENUDO (BEEF TRIPE SOUP)



MENUDO (BEEF TRIPE SOUP) image

Categories     Soup/Stew     Beef     Stew

Yield 8 people

Number Of Ingredients 13

1 calf's foot (about 1 to 1 1/2 pounds)
2 pounds honeycomb tripe
1 large onion
3 cloves garlic, peeled
6 peppercorns
2 teaspoons salt, or to taste
4 quarts of water
3 large chiles anchos
1 large chile poblano, peeled or 2 canned, peeled green chiles
1/2 cup canned hominy (1 pound) drained
1 scant teaspoon oregano
2 whole limes
1 cup chopped cilantro

Steps:

  • Have the butcher cut the calf's foot into four pieces. Cut the tripe into 1 inch squares. Put them into a 8 quart pot with the rest of the ingredients. Cover with water and bring to a boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chilies well. Slit them open and remove the seeds and veins from the chile poblano, cut it into strips, and add to the meat while it is cooking. Remove the pieces of calf's foot from the pen, and when they are cool enough to handle, strip off the fleshy parts. Chop them roughly and return them to the pan. Add hominy and continue cooking the menudo slowly, still uncovered, for another 2 hours. Add salt as necessary. Sprinkle with oregano and serve with chopped onion, cilantro and lime on the side.

MENUDO (TRIPE SOUP)



Menudo (Tripe Soup) image

This soup is eaten at lunch, dinner or even breakfast. It is reputed to cure hangovers when served with plenty of extra hot peppers.

Provided by Karen From Colorado

Categories     Breakfast

Time 4h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 lbs honeycomb tripe
1 (1 1/2 lb) veal knuckle
6 cups water
3 medium onions, chopped
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon coriander seed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 (15 ounce) can hominy
dried chile pequins or crushed red pepper flakes
lime wedge

Steps:

  • Cut tripe into 1-inch pieces.
  • Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and the pepper.
  • Simmer, covered, 3 hours until tripe is clear and jellylike in appearance and veal is tender.
  • Remove veal knuckle from pot.
  • When cool enough to handle, discard bones, chop meat and return to pot.
  • Add undrained hominy.
  • Cover and simmer 20 minutes longer.
  • Serve with pequin chilies or crushed red pepper to taste.
  • Garnish with lime wedges.

BUSECA (GARBANZO- BEAN-AND-TRIPE SOUP)



Buseca (Garbanzo- Bean-and-Tripe Soup) image

Provided by Molly O'Neill

Categories     breakfast, soups and stews, main course

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 22

1 pound honeycomb tripe
2 tablespoons plus 1 cup distilled white vinegar
7 bay leaves
1 tablespoon red-pepper flakes
1 tablespoon dried thyme
1 tablespoon dried oregano
1/4 cup olive oil
2 white onions, diced
4 plum tomatoes, diced
6 cloves garlic, minced
1/4 cup chopped parsley leaves
1 gallon (16 cups) beef stock
1/2 cup dried garbanzo beans, soaked in water overnight and drained
1 cup dried white navy beans
2 turnips, peeled and diced
4 carrots, peeled and sliced 1/4-inch thick
1/2 head white cabbage, shredded
1 cup long-grain rice, rinsed well
12 ounces chorizo sausage, casing removed, sausage thinly sliced
12 ounces morcilla sausage, casing removed, sausage thinly sliced
1 cup grated queso blanco or other fresh cheese
5 sprigs basil, leaves julienned

Steps:

  • Thoroughly rinse the tripe under cold running water. Fill a large bowl with 6 cups ice water and add 2 tablespoons of the vinegar. Place the tripe in the bowl and soak for 30 minutes. Remove from the water, pat dry and cut into 1-inch cubes.
  • In a large stockpot, combine the tripe, 5 bay leaves, pepper flakes, thyme, oregano, 1 gallon (16 cups) water and the remaining 1 cup vinegar. Bring to a boil over high heat and cook at a full boil for 1 hour. Remove from the heat and let cool. Drain the tripe, rinse in cold water and reserve.
  • In another large stockpot over high heat, combine the oil, onions, tomatoes, garlic, parsley and remaining 2 bay leaves. Stir and cook for 5 minutes. Add the stock, reserved tripe, garbanzo beans, white navy beans and turnips, and bring to a boil. Lower the heat, cover and simmer for 1 hour.
  • Add the carrots, cabbage and rice. Recover and simmer for another hour. Add the chorizo, morcilla, cheese and basil. Stir and simmer 10 minutes. Ladle into bowls and serve.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 16 grams, Carbohydrate 43 grams, Fat 28 grams, Fiber 7 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1341 milligrams, Sugar 8 grams, TransFat 0 grams

TRIPE, WHITE BEAN AND VEGETABLE SOUP ( BUSECCA)



Tripe, White Bean and Vegetable Soup ( Busecca) image

Make and share this Tripe, White Bean and Vegetable Soup ( Busecca) recipe from Food.com.

Provided by CJAY8248

Categories     Beef Organ Meats

Time 3h30m

Yield 1 soup pot, 8 serving(s)

Number Of Ingredients 17

1 lb tripe, cut into 1 1/2 by 1/8-inch strips
1 1/2 cups dried white navy beans
1/2 cup olive oil
1 cup coarsely chopped onion
1 cup coarsely chopped scraped carrot
1 cup coarsely chopped celery
1 cup coarsely chopped leek, including 2 inches of the green tops
1 cup coarsely chopped cabbage
4 medium firm ripe tomatoes, peeled, seeded and coarsely chopped
4 medium garlic cloves, peeled and coarsely chopped
1 teaspoon crumbled dry oregano
1 tablespoon salt
1/4 teaspoon fresh ground black pepper
1 quart chicken stock (fresh or canned)
1 cup coarsely chopped fresh spinach
2 medium boiling potatoes, peeled and cut into 1/2-inch dice
2 tablespoons tomato paste

Steps:

  • Place tripe in a large saucepan and add enough cold water to cover it by at least 2 inches.
  • Bring to a boil over high heat, then reduce the heat to low and simmer partially covered for 1 1/2 hours. Drain the tripe in a sieve and set aside.
  • Meanwhile, combine the beans and 3 qts. of water in a heavy saucepan and bring to a boil over high heat.
  • Boil briskly for 2 minutes, remove the pan from the heat, and let the beans soak for 1 hour. Pour off the soaking water and set the beans aside.
  • In a heavy 6-8 quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions, carrots, celery, leeks, and cabbage.
  • Stir well, cover the casserole, and simmer over low heat for 15 minutes, or until the vegetables are soft but not brown.
  • Add the tripe, beans, tomatoes, garlic, oregano, salt, pepper, and chicken stock and, stirring frequently, bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 1 hour.
  • Then stir in the spinach, potatoes and tomato paste, and continue to simmer for about 20 minutes longer, or until the beans and potatoes are tender but not falling apart.
  • Taste for seasoning and serve at once from a heated tureen or soup plates.

Tips:

  • Choose the right tripe: Fresh tripe is the best choice for soup, as it has a milder flavor and is more tender. If you can't find fresh tripe, frozen or canned tripe can also be used.
  • Clean the tripe thoroughly: Tripe can be quite dirty, so it's important to clean it thoroughly before cooking. To do this, rinse the tripe under cold water and then soak it in a mixture of water and vinegar for at least 30 minutes. Once the tripe has been soaked, rinse it again under cold water.
  • Boil the tripe before adding it to the soup: Boiling the tripe before adding it to the soup will help to remove any remaining impurities and make it more tender. To boil the tripe, place it in a large pot of water and bring to a boil. Reduce the heat to low and simmer for at least 1 hour, or until the tripe is tender.
  • Use a variety of vegetables: Vegetables add flavor and nutrition to tripe soup. Some good choices for vegetables include carrots, celery, onions, potatoes, and tomatoes.
  • Season the soup to taste: Tripe soup can be seasoned with a variety of herbs and spices. Some good choices include salt, pepper, garlic, paprika, and cumin.

Conclusion:

Tripe soup is a delicious and nutritious dish that can be enjoyed by people of all ages. It is a good source of protein, iron, and calcium. Tripe soup is also a good way to use up leftover tripe. If you are looking for a new and flavorful soup to try, give tripe soup a try. You may be surprised at how much you enjoy it!

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