Tripe Soup - The Peasant's Daughter

Tripe Soup

European tripe soup with beef broth, root vegetables, and bold spices. A comforting, budget-friendly dish perfect for adventurous eaters!

Prep Time20

Cook Time1

Course: Soup

Cuisine: Eastern Europe, European

Servings:

Calories: 258kcal

Ingredients

2 lbs beef tripe cleaned and cut into small strips, very thin and no more than an inch long.
1 pound beef soup bones or cheaper cuts of beef optional if making broth from scratch; consider using beef shank or beef neck.
6 cups beef broth or water if making broth from scratch.
2 tablespoons oil or fat lard, tallow, or olive oil are my favorites.
2 large onions finely chopped.
4 cloves garlic minced.
2 large carrots peeled and chopped.
1 parsnip peeled and chopped.
⅓ cup diced bacon or pancetta. about 100 grams.
¼ cup extra virgin olive oil
2 tablespoons sweet Hungarian paprika
1 tablespoon tomato paste
1 teaspoon marjoram
1 teaspoon caraway seeds crushed.
1 teaspoon ground black pepper
2 tablespoons flour
Salt to taste.
Fresh parsley chopped (for garnish).

Instructions

How to Make Beef Broth From Scratch (Optional & Recommended)

Make the broth (if from scratch): In a large pot, place the beef bones or cheaper cuts of beef and cover with 6 cups of water. Bring to a boil, then reduce heat and simmer for 2 to 3 hours, skimming off any foam that forms.
Remove the meat from the bones, cut it into bite-sized pieces, and set aside. Strain the broth to remove impurities. If using pre-made broth, skip this step.
You can also add: 2 bay leaves, 2 whole carrots, 2 celery ribs, 1 whole onion cut in half, 1 teaspoon whole black peppercorns. Or any veggie scraps you have on hand suitable for broths and stocks.

Make the Soup:

Prepare the tripe: In a large pot, place the cleaned and cut tripe and cover with water. Bring to a boil and simmer for 10 minutes. Drain and rinse the tripe under cold water. This helps to remove any lingering odor and impurities.
Prepare the bacon-garlic-paprika paste: Blend the bacon or pancetta, minced garlic, sweet Hungarian paprika, and extra virgin olive oil in a food processor or blender until a smooth paste forms. Set aside.
Prepare the vegetables: Finely chop the onions, peel and chop the carrots, and chop the parsnip.
Cook the onions: In a large pot, heat the lard or fat of choice over medium heat. Add the finely chopped onions and cook until they are golden brown, stirring occasionally.
Make the onion roux: Once the onions are golden brown, sprinkle the flour over the onions. Stir constantly to combine and cook for 2-3 minutes until the flour is lightly browned.
Add the paste: Stir the bacon-garlic-paprika paste into the pot with the onions and roux. Cook for 1 minute, allowing the flavors to meld.
Add broth and tripe: Gradually add the beef broth, stirring continuously to avoid lumps. Add the prepared tripe. Bring the soup to a boil, then reduce heat to a simmer.
Cook the soup: Add the chopped carrots and parsnip. Let the soup simmer for 10-15 minutes, or until the tripe is tender and the flavors are well blended.
Season and serve: Remove the bay leaves, adjust salt and pepper to taste, and garnish with chopped fresh parsley before serving.

Notes

To store leftovers, let the soup cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally, until warmed through. If you plan to store it longer, freeze in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Ingredient Notes:

Beef Tripe: Beef tripe is the edible lining of a cow’s stomach. It has a chewy texture and mild flavor, making it ideal for soaking up the spices and seasonings in soups and stews like this recipe. The most popular type (and what I recommend you source) is honeycomb tripe.

Look for tripe that has already been prepared. It should be cream or white in color with a distinct honeycomb pattern.

Beef Bones or Prepared Broth: I’ll give you both ways of making this soup, my favorite involves cooking meaty bones or soup bones into a delicious broth for 3 hours and then removing the cooked beef from the bones. The meat is added back into the broth right at the end, making this tripe soup full of so much flavor.

If you opt to use prepared beef stock, that’s okay too. Feel free to use chicken or any meat stock/bne broth you prefer.

Tomato Passata: One of my favorite additions and variations of this soup is to add 2-4 cups of tomato passata, or pureed tomatoes into the broth. This is a very Croatian way of enjoying this soup.

Bacon or Pancetta: Bacon is easier to find, if you have access to those thick, fatty slabs of bacon sold in European grocery stores —use that. Use pancetta instead if you wish, it’s delicious.

Add Crisped Proscuitto: Quickly fry up some thinly sliced proscuitto or pršut and add it on top of each individual soup bowl at serving time.

Add Gremolata: Alongside, or instead of, the proscuitto/ add some zesty gremolata on top right before serving, or keep a small bowl at the table for people to serve themselves.

To make about ½ cup of gremolata, finely chop 2 tablespoons fresh parsley, 1 small clove of garlic, and zest 1 teaspoon of lemon. Mix everything together in a small bowl until well combined. Use as a vibrant garnish for this soup.

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