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    You are in: Home / Recipes / Tripe Soup Recipe
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    Tripe Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Phil Franco's Note:

    Zuppa di Trippa

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    Units: US | Metric



    1. 1
    2. 2
      Ask your butcher to give you already clean and bleached tripe.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Cook over low flame for about two hours. Serve steaming hot accompanied, if you wish, by polenta, cut into wedges.

    Ratings & Reviews:

    • on October 26, 2007


      This is excellent ! The flavors are mellow and the tripe tender. I grew up having this soup and still make it (my brother calls requesting it several times a year:))I have served this to company and they loved it. Most of the time they don't know what it is or think the tripe is baccala or some type of fish until I explain the difference and they can not believe how delicious this really is

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tripe Soup

    Serving Size: 1 (674 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 400.3
    Calories from Fat 116
    Total Fat 12.9 g
    Saturated Fat 4.4 g
    Cholesterol 406.6 mg
    Sodium 414.2 mg
    Total Carbohydrate 26.7 g
    Dietary Fiber 6.4 g
    Sugars 12.8 g
    Protein 43.6 g

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