Tripe is one of those foods that people seem to either love or hate. Personally, I’m 100% in the “lovin’ it” category because tripe was a staple in my home while I was growing up. We would grill it, fry it, or serve it in soups or stews. And don’t worry about nutrition, because this nourishing stew is good for your family. Even better is how economical it is. Hey, you already know soul food is good for you and your budget.
Recipe Ingredients
How to Make Beef Tripe Soup
Clean the Tripe – Peel the fat lining off the tripe, if any, and wash thoroughly in cold water by placing it into a large bowl, sprinkling it with lemon juice, and scrubbing vigorously. Rinse under cold running water. Then cut the tripe into bite-sized pieces. Set aside.Sauté Onion and Celery – Heat oil on medium-high heat in a Dutch oven or large pot. Add onion, celery, garlic, and thyme. Sauté for about 2-3 minutes until the onion is softened.Make the Soup – Add the beef tripe and sauté for about 4 minutes. Then add water, bouillon, and bay leaf and stir to combine. Cover pot and let the soup cook for 60-75 minutes or until tripe is tender.Add Vegetables – About 15-20 minutes before the end of cooking, add squash and plantain and continue cooking till plantain is soft.Finishing Touch – Add the okra, cover, and cook for an extra 2-3 minutes. Season with salt and pepper to taste. Serve warm.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
As with most soups, this one involves quite a bit of cooking time for the tripe to cook and the flavors to meld. But the great advantage of soup is that you make it ahead of time and refrigerate it. I often whip up a huge pot of this beef tripe soup a day or two before I plan on serving it and store it in the fridge.
Serving and Storage Instructions
This soup is best hot on its own or over white rice. When cooled, you can refrigerate it for 3-4 days or freeze it for 4 months. Reheating is a breeze; just transfer it to a pot and reheat it over medium heat on the stove until hot. Or reheat a bowl in the microwave, stirring it every 30 seconds until it’s as hot as you want.
What to Serve With Beef Tripe Soup
I like to serve this delicious soup with pounded yam or cassava fufu on the side. Or, if you’re looking for a no-fuss side dish, fried sweet plantains are a great addition to the meal. It’s also nice to serve it with crusty no-knead bread or homemade crescent rolls to dip in all that savory liquid!
More Satisfying Soup Recipes to Try
Conclusion
Robust and satisfying, this all-in-one soup is the ideal main course. It’s also a perfect way to introduce your family to tripe’s mild flavor and tender consistency. Is this your first time experimenting with tripe? Please comment below and let me know how your foray into cooking with tripe went.
Watch How to Make It
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