Beef Tripe Soup – Hearty, comforting Beef Tripe Soup is an all-around family favorite! Packed with vegetables and bursting with flavor, this robust meal is both wholesome and satisfying. Much more than a hangover remedy, this highly nutritious soup can stand on its own and serve as a delicious, filling main course.
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.
Why Make It
Why Make Beef Tripe Soup
To this day, I find making tripe fascinating. It is milder than many people imagine, so it takes on the flavors of the ingredients you cook with it. It’s also quite tender if cooked correctly. This recipe is easy and flavorful, making it the perfect place to start if you’re new to cooking with tripe!
- Tripe – If you buy tripe from a butcher or a supermarket, it will already be white and cleaned. But I still like to rinse it a few times.
- Lemon – Helps to clean the tripe and get rid of impurities. And adds a bit of a citrus kick to the tripe.
- Onion and Garlic – They form the flavor base of the soup!
- Celery – Adds texture and a mild, delicate flavor. You could substitute celery for celeriac for a more intense flavor.
- Seasonings – Thyme, beef bouillon, and bay leaf are used to season the soup with herby, almost tea-like notes.
- Butternut Squash – Gives a bit of sweetness and a beautiful yellow color.
- Plantains – Plantains add a unique, slightly sweet flavor and make the soup extra hearty.
- Okra – Okra helps to thicken the soup. It can be substituted with zucchini or green beans if you can’t find okra in your supermarket.
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.
- Instead of water, beef broth makes an ideal soup base, but I suggest skipping the beef bouillon if you switch it out.
- As with most soup recipes, you can add some of your favorite ingredients to make it uniquely yours. Some of my favorite additions include carrots, pumpkins, and dumplings.
- Hot sauce or spicy vinegar can be served on the side for a kiss of heat.
Tips and Tricks
- Even if you buy cleaned tripe, you may notice its distinctive odor. Soaking the tripe in boiling water with a tablespoon of vinegar for half an hour should remove it.
- Peeling green plantains usually releases a sticky sap that can stain fabric, so you’ll want to use an apron when working with them.
- If you have leftover peeled green plantains, they can be thinly sliced and fried in oil for a crispy side dish or snack! So yummy!
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.
Tripe usually refers to the edible muscle lining in the cow’s stomach, although it can also come from the stomach of pigs, goats, and sheep. Tripe is highly nutritious; it has less fat than other meats and is a good source of protein. It also has iron, calcium, and other vitamins and minerals.
Yes, it’s true. But it’s also rich in vitamins and minerals and no higher in cholesterol than some of our other faves, like shrimp, eggs, and shellfish. Besides, not all cholesterol is bad. Like any food, eat tripe in moderation.
Cows have four stomachs, and tripe usually comes from one of the first three. 1. Rumen or blanket tripe, 2. reticulum or honeycomb tripe, and 3. omasum or book tripe. Honeycomb tripe is usually the tenderest and has the mildest flavor, so that’s what I try to get.
Tripe is most commonly used in soups and stews. However, it can also be braised or cooked with sauce, such as marinara sauce. I also like to use it to make homemade beef stock for a more intense flavor.
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
- Sweet Potato Soup
- Cajun Corn Shrimp Soup
- Maafe (West African Peanut Soup)
- African Yam Soup
- Peanut Soup
- Chicken Feet Soup
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
Beef Tripe Soup
- 2 pounds beef tripe
- 1 lemon
- 2 teaspoon oil
- 1 onion, diced
- 1 stalk celery, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon fresh thyme, chopped
- 4 cups water, plus more for broth
- 2 teaspoon beef bouillon
- 1 bay leaf
- 1 pound butternut squash, cut into large bite-sized chunks
- 2 green plantains, peeled and cut into 1-inch rounds
- 6-8 pods okra, cut into bite-sized pieces
- Salt and freshly ground black pepper to taste
- Peel the fat lining off the tripe, if any, and wash it thoroughly in cold water by placing it into a large bowl, sprinkling it with the lime juice, and scrubbing it vigorously. Rinse under running cold water. Then cut the tripe into bite-sized pieces and set it aside.
- Heat oil on medium-high heat in a Dutch oven or heavy large pot. Add onion, celery, garlic, and thyme. Sautee for 2-3 minutes until the onion is softened.
- Add the beef tripe and sauté for about 4 minutes. Then add water, bouillon, and bay leaf, and stir to combine. Cover the pot and let the soup cook for 60-75 minutes or until the tripe is tender.
- About 15-20 minutes before the end of cooking, add the squash and plantain, continue cooking till they're soft.
- Add the okra to the pot. Cover and cook for an extra 2-3 minutes. Season with salt and pepper to taste.
- Serve warm.
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