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Tripe Soup Recipe
|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)|
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 mg
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
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