Ingredients for Tripe Soup
- 1 pound pre-cleaned and bleached tripe
- Red Onions
- Celery
- Carrots
- Garlic Cloves
- Tomatoes
- Fresh Parsley
- Basil
- Salt
- 3 tablespoons white vinegar
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How to Make Tripe Soup
- Ask your butcher for approximately 1 pound of pre-cleaned and bleached tripe.
- Rinse the tripe thoroughly under hot water three times.
- During the final rinse, soak the tripe in a bowl of water for 10 minutes with 3 tablespoons of white vinegar to further deodorize.
- While the tripe soaks, finely chop the following vegetables:
- - 1 large onion, chopped
- - 2 carrots, chopped
- - 2 celery stalks, chopped
- - 4 cloves garlic, minced
- In a large pot or Dutch oven, cook the tripe over medium-high heat for 3 minutes, stirring constantly, until lightly browned.
- Add the chopped onion, carrots, celery, and garlic to the pot and cook for another 5 minutes, stirring frequently, until softened.
- Add 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1/4 teaspoon of red pepper flakes (optional), and salt and pepper to taste.
- Pour in enough cold water to completely cover the tripe and vegetables.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the tripe is incredibly tender. Stir occasionally to prevent sticking.
- Taste and adjust seasoning as needed. Add more salt, pepper, or herbs to your liking.
- Serve your steaming hot Zuppa di Trippa! Garnish with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil. Enjoy with crusty bread or polenta wedges, if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
51g
Fat
22g
Carbs
8g
