Tripe Soup Recipes

Steps:

• Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
• Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.
• Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
• Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
• Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.

Steps:

• Directions:.
• Ask your butcher to give you already clean and bleached tripe.
• Rinse it three times under hot water; the last time let the tripe rest in water for 10 minutes, adding 3 tablespoons of white vinegar.
• Cut all vegetables in small cubes and in a large pot cook the tripe alone for three minutes, mixing continuously, then add all the vegetables and spices. Cover with cold water.
• Cook over low flame for about two hours. Serve steaming hot accompanied, if you wish, by polenta, cut into wedges.

Steps:

• Set up a large pot of boiling water. Add the red wine vinegar, garlic head halves, 1/2 cup salt, 4 of the bay leaves and 1 bunch of thyme. Bring back to a boil, then add the tripe. Simmer for 25 to 30 minutes. Remove the tripe from the water and slice into strips; set aside.
• Add 2 cups of water to a small saucepan. Add the dried guajillo chiles and turn on the heat. Bring to a boil, then turn off the heat and allow to rehydrate for 10 minutes. Add the contents of the pan into a blender and puree until smooth. Set aside.
• Preheat a grill pan to high heat. Add the corn and char on all sides, 5 to 7 minutes. Cut the kernels from the cobs and set aside.
• Season the pork shoulder with salt. Heat a large saute pan with 2 tablespoons of the extra-virgin olive oil. Sear the pork shoulder, in batches, until brown on all sides. 5 to 7 minutes.
• Coat a large Dutch oven generously with remaining 2 tablespoons extra-virgin olive oil and turn on the heat to medium high. Add the onion, minced garlic and jalapeno and saute until the onion is translucent, 5 to 7 minutes. Add the cilantro stems, lime zest and juice and 2 cups of the chicken stock. Reduce for 5 minutes.
• Add the tomato paste, remaining 3 bay leaves, remaining 1 bunch thyme tied with string and the remaining chicken stock. Bring to a boil, then reduce to a simmer. Add the coriander, cumin, sliced tripe and 1/2 cup of the pureed guajillo chile mixture to the soup. Add the seared pork shoulder and squash. Simmer the soup on medium to medium-low heat, about 30 minutes. Finish the soup with half the charred corn and 2 tablespoons of the pureed guajillo chiles.
• Set up a deep fryer with canola oil and heat to 350 degrees F. Fry the corn tortillas until crispy, 3 to 4 minutes. Remove to a paper towel-lined plate. Season with salt.
• Crush the toasted pumpkin seeds and mix with the pumpkin oil.
• Ladle the soup into bowls. Garnish with the remaining charred corn, crispy tortillas, pumpkin seeds and oil and cilantro leaves.

Steps:

• wash tripe, cut in 1/3in strips, no more than 3in long.
• in large soup pot, saute whole onion, celery and carrot until golden.
• add tripe, and 6-7c water, enough to cover.
• add maggi (optional), salt, marjoram, nutmeg, paprika, bay leaf, pepper and allspice. I reccomend putting your whole pepper and allspice in either a tea ball, or in cheese cloth, otherwise this soup gets difficult to eat when you have to pick out the spices.
• cook for 1-2 hours until trip is tender, not soft and mushy.
• make a roux. Fry 1/3c flour over high heat until it turns light brown. Take some liquid out of the soup, mix the roux into that liquid, and add the mixture back.
• Serve with rye bread.

Steps:

• Have the butcher cut the calf's foot into 4 pieces. Cut the tripe into small squares. Put them into a large saucepan with the onion, garlic, salt and pepper. Cover with 4 quarts water and bring to boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft.
• Meanwhile, toast the chilis well. Slit them open and remove the seeds and veins. Grind them dry to a fine powder. Add it to the saucepan as the meat is cooking.
• Remove the seeds and veins from the chili poblano, cut it into strips and add to the meat while it is cooking.
• Remove the pieces of calf's foot from the pan, and when they are cool enough to handle strip off the fleshy parts. Chop them roughly and return them to the pan.
• Add the hominy and continue cooking the soup slowly, still uncovered, for another 2 hours. Add salt as necessary. Sprinkle with oregano and serve.