Tripe Soup Food

ROMAN STYLE TRIPE

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.

TRIPE SOUP

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.

DOMINICAN STYLE TRIPE STEW (MONDONGO)

Steps:

• In a large pot over medium heat, boil the tripe covered with water, lime juice, salt and pepper until tender, about 1 hour and 30 minutes. Remove tripe from the pot and cut into cubes.
• In a large pot, heat the oil and add onion and garlic. Let cook until onion cooks through and become translucent. Add the pepper, tomato sauce, sazon and crushed red pepper. Stir to combine and let cook for about 1 minute.
• Add carrots, potato, and tripe. Stir once more and let cook for about 1 minute.
• Add water and stir. Cover and let cook for about 15-20 minutes, stirring occasionally, until carrots and potatoes become tender.
• Add cilantro and scallions. Season with salt to taste.
• Serve warm with white rice, hot sauce, and lime on the side.

[RECIPE + VIDEO] MONDONGO SOUP (DOMINICAN TRIPE STEW)

Steps:

• Cleaning the honeycomb: Peel off fat and lining. Wash with abundant cold water.
• Boiling the honeycomb: Place the honeycomb in a large pot. Add cilantro, a teaspoon of salt, and ground black pepper. Pour in half a gallon [2 liters] of water and add the juice of two limes (or lemon juice). Boil over medium heat until the honeycomb is fork-tender, adding water as it becomes necessary to maintain the same level. This may take a long time: 1 to 3 hours in a conventional pot. You can shorten this by using a pressure cooker, where it may take 30 to 60 minutes.
• Chopping the honeycomb: Remove the honeycomb from the heat and discard the liquid. Cool to room temperature. Cut into spoon-sized pieces.Set it aside.
• Cooking the vegetables: In a pot heat the oil over medium-low heat. Stir in the onion and garlic. Cook and stir until the onions become translucent. Stir in celery, peppers, and tomatoes. Cook covered for a couple of minutes. Add oregano, and pour in the tomato sauce and stir.
• Cooking the mondongo: Add the honeycomb, carrot, and potato. Cook stirring for a couple of minutes. Pour in Add 3 cups of water. Simmer covered over low heat until the potatoes and carrots are cooked through (about 15 minutes). Taste and season with salt and hot sauce to taste. Remove from the heat.
• Serving: This should be served as soon as it comes off the stove. If you are not going to eat it right away, reheat right before serving. Serve with arroz blanco and avocado.

TRIPE SOUP

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.

DOBRADA - PORTUGUESE TRIPE AND BEAN STEW

Steps:

• Wash the tripe under cold water.
• Add 2 tbsp course salt to both sides of the tripe. Scrub both sides of the tripe vigorously with the half lemon.
• Wash the tripe under cold water again.
• Place the tripe in a pot, add 1 tbsp coarse salt and cover with water .
• Bring the water to a rolling boil and cook for 10 minutes.
• Remove the tripe from the water and wash under cold water one last time.
• Cut the tripe into bite-sized pieces. Set aside.
• In a dutch oven or other heavy large pot, heat the olive oil on medium high.
• Add the chouriço and smoked bacon, and cook until the edges start to brown.
• Use a slotted spoon to remove the chouriço and smoked bacon, and set aside.
• Add the onions and garlic. Sauté until the onions soften.
• Add the wine and cook until the wine reduces to half.
• Add the beef stock, tripe, tomatoes, carrots, bay leaves, pimento paste, black pepper and salt, and bring to a boil on high.
• Reduce to medium heat, cover and simmer for about 30 minutes.
• Add the beans, chouriço and smoked bacon and continue to simmer for 15 minutes, covered.
• Serve hot with a sprinkling of chopped parsley for garnish.
• Don't forget the crusty bread to soak up the delicious sauce!

FLACZKY - POLISH TRIPE SOUP W MARJORAM

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.

BEEF TRIPE SOUP

Steps:

• Fill a 3-liter saucepan with the beef stock.
• Bring to a boil and add the parsnip, carrot, and onion. Boil for 25 minutes.
• Remove the veggies with a slotted spatula.
• Add the beef tripe and cook for 25 minutes.
• Whisk the eggs yolks with sour cream.
• Add the garlic and 1/2 cup of the tripe stock.
• Mix the mixture until smooth and slowly pour it into the stock, while stirring.
• Season the soup with salt and pepper.
• Serve the soup warm with extra sour cream and chili.

ZUPPA DI TRIPPA (NONNA'S TRIPE)

Steps:

• Saute onion and garlic until soft and translucent.
• Add your tripe and stir for around 10-15 mins until it is coated nicely and the fat starts to slowly render and melt.
• Add the rosemary, bay and cinnamon and continue stirring on a medium to high heat until the fat has been absorbed.
• Add your stock, making sure that it covers the tripe and then slowly reduce.
• Add Mutti® Crushed Tomatoes (Polpa), stir it all in and season (note: When seasoning that it will intensify as you reduce).
• Reduce heat and let it gently bubble away for 2 hours. If you need more liquid, rinse your Mutti Polpa tins with water and add as your dish cooks so that the trip is covered the entire time.
• At the end of the cooking time, the tripe will be tender, the sauce should be reduced and there will be a layer of red tomatoey fat on the surface ready to be mopped up with crusty pane di casa.
• Serve the delicious tripe soup.

MEXICAN TRIPE AND PORK SOUP

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.