MENUDO (BEEF TRIPE SOUP)
Steps:
- Have the butcher cut the calf's foot into four pieces. Cut the tripe into 1 inch squares. Put them into a 8 quart pot with the rest of the ingredients. Cover with water and bring to a 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 chilies well. Slit them open and remove the seeds and veins from the chile poblano, cut it into strips, and add to the meat while it is cooking. Remove the pieces of calf's foot from the pen, and when they are cool enough to handle, strip off the fleshy parts. Chop them roughly and return them to the pan. Add hominy and continue cooking the menudo slowly, still uncovered, for another 2 hours. Add salt as necessary. Sprinkle with oregano and serve with chopped onion, cilantro and lime on the side.
MEXICAN TRIPE AND PORK SOUP
Provided by Anne Burrell
Time 9h15m
Yield 4 to 6 servings
Number Of Ingredients 23
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.
BUSECA (GARBANZO- BEAN-AND-TRIPE SOUP)
Provided by Molly O'Neill
Categories breakfast, soups and stews, main course
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Thoroughly rinse the tripe under cold running water. Fill a large bowl with 6 cups ice water and add 2 tablespoons of the vinegar. Place the tripe in the bowl and soak for 30 minutes. Remove from the water, pat dry and cut into 1-inch cubes.
- In a large stockpot, combine the tripe, 5 bay leaves, pepper flakes, thyme, oregano, 1 gallon (16 cups) water and the remaining 1 cup vinegar. Bring to a boil over high heat and cook at a full boil for 1 hour. Remove from the heat and let cool. Drain the tripe, rinse in cold water and reserve.
- In another large stockpot over high heat, combine the oil, onions, tomatoes, garlic, parsley and remaining 2 bay leaves. Stir and cook for 5 minutes. Add the stock, reserved tripe, garbanzo beans, white navy beans and turnips, and bring to a boil. Lower the heat, cover and simmer for 1 hour.
- Add the carrots, cabbage and rice. Recover and simmer for another hour. Add the chorizo, morcilla, cheese and basil. Stir and simmer 10 minutes. Ladle into bowls and serve.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 16 grams, Carbohydrate 43 grams, Fat 28 grams, Fiber 7 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1341 milligrams, Sugar 8 grams, TransFat 0 grams
COSTA RICAN TRIPE SOUP (SOPA DE MONDONGO)
Steps:
- In a stock pot, briefly brown tripe in butter. Add garlic and water to cover. Cook until fork-tender (at least 1 hour over medium heat or 30 min. in a pressure cooker). Add the remaining ingredients and cook until potatoes are tender. Serve with warm tortillas and rice.
FLACZKY - POLISH TRIPE SOUP W MARJORAM
This is my mother's recipe. I havent seen this anywhere else. This is a work in progress, figuring out the exact measurements of all the spices. I like making this in bulk, you can definately reduce the ratios
Provided by ben.baxter
Categories Beef Organ Meats
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 127.5, Fat 4.4, SaturatedFat 1.5, Cholesterol 137.9, Sodium 221.3, Carbohydrate 7, Fiber 1.1, Sugar 1.8, Protein 14.4
TRIPE, WHITE BEAN AND VEGETABLE SOUP ( BUSECCA)
Make and share this Tripe, White Bean and Vegetable Soup ( Busecca) recipe from Food.com.
Provided by CJAY8248
Categories Beef Organ Meats
Time 3h30m
Yield 1 soup pot, 8 serving(s)
Number Of Ingredients 17
Steps:
- Place tripe in a large saucepan and add enough cold water to cover it by at least 2 inches.
- Bring to a boil over high heat, then reduce the heat to low and simmer partially covered for 1 1/2 hours. Drain the tripe in a sieve and set aside.
- Meanwhile, combine the beans and 3 qts. of water in a heavy saucepan and bring to a boil over high heat.
- Boil briskly for 2 minutes, remove the pan from the heat, and let the beans soak for 1 hour. Pour off the soaking water and set the beans aside.
- In a heavy 6-8 quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions, carrots, celery, leeks, and cabbage.
- Stir well, cover the casserole, and simmer over low heat for 15 minutes, or until the vegetables are soft but not brown.
- Add the tripe, beans, tomatoes, garlic, oregano, salt, pepper, and chicken stock and, stirring frequently, bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 1 hour.
- Then stir in the spinach, potatoes and tomato paste, and continue to simmer for about 20 minutes longer, or until the beans and potatoes are tender but not falling apart.
- Taste for seasoning and serve at once from a heated tureen or soup plates.
MENUDO (TRIPE SOUP)
This soup is eaten at lunch, dinner or even breakfast. It is reputed to cure hangovers when served with plenty of extra hot peppers.
Provided by Karen From Colorado
Categories Breakfast
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cut tripe into 1-inch pieces.
- Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and the pepper.
- Simmer, covered, 3 hours until tripe is clear and jellylike in appearance and veal is tender.
- Remove veal knuckle from pot.
- When cool enough to handle, discard bones, chop meat and return to pot.
- Add undrained hominy.
- Cover and simmer 20 minutes longer.
- Serve with pequin chilies or crushed red pepper to taste.
- Garnish with lime wedges.
SHKEMBE CHORBA (TRIPE SOUP)
Description: Bulgarian Tripe Soup (Shkembe Chorba) was first sampled a while ago in Yambol at 2:00 in the morning after a very busy evening with Bulgarian friends eating, drinking, dancing followed by more drinking dancing and talking in a local nightclub. Just as I thought the nightclub scene was over it was time to go home we zig-zagged out way to a non stop bar and presented with another round of beer and in addition the order went out for a round of tripe soup! It was a real mystery as to why soup was ordered at the time until it was explained that this soup was a perfect remedy for heavy heads after drinking sessions usually drunk in the morning for the morning after the night before! Here is the original recipe given by my Bulgarian partner Galia.
Provided by Bulgarian Slivatree
Categories Beef Organ Meats
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil the tripe for for a couple of minutes then clean both sides of the tripe with a knife until it is completely clean of marks and film.
- Rinse and place it in a pot of cold water and bring to the boil.
- Leave to simmer for around 5 hours topping up the water every once in a while so the tripe is submersed at all times.
- The cooked tripe should be removed (keep the stock to one side) and cut up into small chunks, some prefer it minced.
- Add some salt to the stock along with the paprika, milk and oil and boil for a further 15 minutes. Finally add the tripe to the soup mixture and it's ready to serve.
- Serve in soup bowls or deep dishes along with salt, vinegar, chopped garlic and more roughly ground hot chili in separate serving utensils alongside. A basket of fresh bread is also customary.
- Notes:.
- A rarity but this dish is not meant to be served with any alcoholic beverage. Its design presents itself be the Bulgarian cure for hangovers. However you might want to go on another binge just to get to try this again afterwards.
- Originally published in http://www.ourbulgarianworld.com.
Nutrition Facts : Calories 252.1, Fat 22.1, SaturatedFat 4.3, Cholesterol 107.4, Sodium 101, Carbohydrate 2.1, Fiber 0.1, Protein 11.4
PATSAS - GREEK TRIPE SOUP
Make and share this Patsas - Greek Tripe Soup recipe from Food.com.
Provided by Coasty
Categories Chowders
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut tripe into small squares or rectangles.
- In a large saucepan, preheat olive oil over medium heat. When hot, sauté onions, garlic, and the tripe.
- Dilute the tomato paste with the red wine and stir until completely blended.
- Add fresh tomatoes to the pan, the tomato paste and wine, and enough water to cover. When it reaches a boil, reduce heat to a simmer.
- Add bay leaf, cinnamon, cloves, and pepper to taste. Simmer for 3 to 3 1/2 hours, adding more (boiling) water as the soup reduces.
- Cooking time will depend on the tripe and the soup:.
- Tripe is done when it pulls apart easily.
- The soup should be thick (not as thick as a stew, but not watery).
- 10 minutes before cooking time is up, add sea salt to taste.
- Serve with red pepper flakes on the side for those who like it hot.
Nutrition Facts : Calories 514.3, Fat 36.5, SaturatedFat 7, Cholesterol 305, Sodium 267.9, Carbohydrate 12, Fiber 2.4, Sugar 6, Protein 32
TRIPE SOUP
Provided by Moira Hodgson
Categories soups and stews, main course
Time 4h
Yield 6 - 8 servings
Number Of Ingredients 9
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.
TRIPE SOUP
Enjoy this amazing and really light soup, I am sure if you make it once it will happen a second, a third, a forth time and will become a regular on your table too! It is delicious. As I was saying in the recope, do not worry if you do not have celeriac, I don't always have it either but I put half a courgette or any of the veggies that you may like. Even green beans or a handful of peas if you fancy, there is no right or wrong really. The main veggies that are pretty much a must have inside this soup are the onion, carrot, red/yellow or both peppers, celery. Parsnip is also one of those veggie
Provided by Ramona's Cuisine - @ramonascuisine
Categories Beef
Number Of Ingredients 14
Steps:
- If the tripe is not pre-cooked then boil it in some water (just enough to cover the tripe) with 1-2 tbsp of vinegar (any vinegar). Allow to boil for 2 min and then throw that first water away. Give the tripe a good rinse with cold water. Put new water and cook for about 30- 40 minutes covered, lower the fire to medium once the water starts boiling. It really depends on how chewy or soft you like the meat so try it and see if it not too chewy but at this point 30-40 min covered should be sufficient.
- While the tripe is cooking chop the onions, cut the carrots in the desired size cubes and do the same with all the rest of the veggies (parsnip, celery, celeriacand the leek). Don't worry if you do not have celeriac.
- Add the veggies to the soup and cook for a further 20-25 minutes covered again. The red pepper I put it in because of the taste of course but also because it gives a bit of color to the soup so add this just 10 min before finishing off the cooking.
- Once you turned off the heat and the soup has finished cooking, leave it for 5-10 min to rest and then add the garlic crushed and finely chopped as well as 150- 170 g creme fraiche. Use the rest for deco at the end and if someone wants some extra.
- When serving add 1 tbsp of cider vinegar or lemon juice (freshly squeezed) and some finely chopped parsley and enjoy
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