Beef Tripe Soup

Hearty and comforting, Beef Tripe Soup is an all-around family favorite! Packed with vegetables and bursting with flavor, this robust soup is both wholesome and satisfying. Much more than an appetizer, this thick soup can stand on its own and serve as a delicious, filling main course.

Course Main Course, Soup, stew

Cuisine African, African/Carribean, Caribbean

Diet Gluten Free

Prep Time 15

Cook Time 1 40

Total Time 1 55

Servings

Calories 254kcal

Author Imma

Ingredients

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

Instructions

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.

Nutrition