Tripe Soup
This simple and flavorful tripe soup is a nourishing way to enjoy this underrated, collagen-rich superfood.
Equipment
- immersion blender (optional)
Ingredients
- 2 tbsp butter
- 2 cups diced onions
- 4 garlic cloves, crushed or grated
- 1 cup diced potatoes
- 3 cups diced cooked tripe
- 2 cups diced carrots
- 4 cups chicken stock
- 1 bay leaf
- salt and freshly ground black pepper
- ½ cup chopped fresh parsley
Instructions
- Melt the butter in a medium pot. Add the onions and season them well with some salt and pepper. Sauté the onions until translucent, then add the garlic and sauté it for another minute.
- Add the diced potatoes, bay leaf and 2 cups of stock. Bring the soup to boil, then reduce the heat and simmer the soup for about 10 minutes until the potatoes are soft.
- Remove the bay leaf and blend the soup until smooth. Or if you prefer to leave some of the onions and potatoes unblended, then only blend half way. Blending at least some of the veggies gives the soup a creamier texture.
- Add the bay leaf back into the soup. Then add in the carrots, tripe and the rest of the stock. Season the soup well with salt and black pepper.
- Simmer the soup for about 20 minutes until the carrots are tender.
- Take the pot off the heat and then stir in the fresh chopped parsley. Check and adjust the seasoning if necessary.
- Serve the soup hot with some crusty sourdough bread or some hot buttered biscuits.
Notes
- To learn how to prepare and cook raw tripe for use in this soup recipe, check the full blog post.
- This soup can be kept in the fridge for up to 3 days; it is also freezer friendly.