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Tripe Soup

Mexican.Chef's picture
  Beef tripe 3 1⁄2 Pound, rinsed well and cut into 1 inch squares
  Beef shanks 3 1⁄2 Pound
  Water 10 Cup (160 tbs)
  Onions 2 Medium, chopped
  Garlic 10 Clove (50 gm), minced / pressed
  Ground cumin 2 Teaspoon
  Chili puree 1 Tablespoon (Adjust Quantity As Per Taste)
  Canned hominy 87 Ounce, drained (3 Large Cans, 29 Ounce Each, White / Yellow)
  Salt To Taste

In an 8- to 10-quart pan, combine tripe, beef shanks, water, onions, garlic, and cumin.
Bring to a boil over high heat; reduce heat, cover, and simmer until tripe is very tender (6 to 7 hours).
Meanwhile, prepare Chile Puree; set aside.
Skim and discard fat from liquid.
Lift beef shanks from pan; discard bones and fat.
Cut meat into chunks and return to pan with puree and hominy.
Season to taste with salt.
Bring to a boil; reduce heat, cover, and simmer for 30 minutes.
If made ahead, cool, cover, and refrigerate for up to 2 days; reheat before serving.
Pour soup into bowls; offer garnishes to add to individual

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6217 Calories from Fat 2142

% Daily Value*

Total Fat 239 g368.1%

Saturated Fat 83.5 g417.4%

Trans Fat 2.4 g

Cholesterol 2635.1 mg878.4%

Sodium 8502.7 mg354.3%

Total Carbohydrates 412 g137.4%

Dietary Fiber 69.7 g278.9%

Sugars 62.9 g

Protein 564 g1127%

Vitamin A 60.6% Vitamin C 78.5%

Calcium 188.1% Iron 357.7%

*Based on a 2000 Calorie diet

Tripe Soup Recipe