Tripe Soup
- Reviews 1
Ready In: 2 hrs 20 mins
Serves: 6
Ingredients
Ingredients
- 2 kg tripe, cleaned and cut in stripes
- 4 big red onions
- 1 celery
- 500 g carrots
- 3 garlic cloves
- 28 ounces peeled tomatoes
- 1⁄4 cup fresh parsley
- 3 leaves basil
- salt
- 3 tablespoons white vinegar
Directions
- 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.
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