Type what you have

Ingredients

• ✓ beef tripe
• bacon
• leek
• green bell pepper
• parsley
• onion
• celery
• beef stock
• black pepper
• marjoram
• clove
• thyme
• red pepper flakes
• bay leaf
• potato
• carrot
• margarine
• all-purpose flour

Instructions

1. 1 Place tripe into a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit until tripe has cooled slightly, about 20 minutes. Drain and rinse; cut into 1/4-inch pieces.
2. 2 Cook bacon in a Dutch oven over medium heat until browned, about 3 to 5 minutes. Add leeks, bell peppers, parsley, onion, and celery; sauté until tender, about 5 minutes. Stir in stock, pepper, marjoram, cloves, thyme, pepper flakes, and bay leaf. Add tripe and bring to a boil. Reduce heat, cover, and simmer until tripe is very tender, about 2 hours. Add potato and carrots; cook until tender, about 20 minutes.
3. 3 When the soup is almost ready, melt butter in a small skillet over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Stir roux into soup and cook, stirring constantly, until soup thickens a bit. Taste and adjust seasonings as desired. Discard bay leaf.

By MARBALET

Ingredients

• ✓ beef tripe
• onion
• white hominy
• chili powder
• salt
• pepper

Instructions

1. 1 In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.

By ksalinas

Ingredients

• ✓ beef tripe
• lemon
• water
• beef stock
• cassava
• potato
• yam
• pumpkin
• sweet potato
• tomato sauce
• sofrito
• corn
• salt
• black pepper

Instructions

1. 1 Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
2. 2 Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
3. 3 Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
4. 4 Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.

By Amy

Ingredients

• ✓ beef tripe
• water
• onion
• garlic
• red pepper
• oregano
• salt
• black pepper
• arbol chile pepper
• japones chile pepper
• hominy
• cilantro
• onion
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Make the soup: Bring a large pot of water to a boil. Add tripe, reduce the heat, and simmer, periodically skimming off fat, for 2 hours; drain. Fill the pot with fresh water, and simmer tripe for 2 more hours; drain again.
3. 3 Pour 1 gallon water over tripe in the pot; bring to a boil. Stir in onion, garlic, red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.
4. 4 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange árbol chiles on a baking sheet. Broil chiles in the preheated oven just until they begin to scorch, about 2 minutes.
5. 5 Remove from the oven, slit lengthwise, and remove seeds.
6. 6 Place árbol chiles into a blender or food processor with japones chiles; blend until minced.
7. 7 Stir chile mixture into the pot and continue cooking over low heat for 2 hours.
8. 8 Mix hominy into the pot and cook for 1 hour. Serve soup with cilantro, onion, and lime wedges.

By GUSTAVO6

Ingredients

• ✓ beef tripe
• white vinegar
• salt
• vanilla extract
• bay leaf
• olive oil
• pancetta bacon
• onion
• garlic
• marinara sauce
• red pepper flake
• chickpea
• mint leaves
• salt
• black pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large stockpot with 5 quarts cold water, tripe, vinegar, 2 teaspoons salt, vanilla, and bay leaf; bring to a boil over high heat. Skim off any foam, then reduce the heat to medium-low, cover, and simmer for 1 1/2 hours.
3. 3 Transfer tripe to a plate and set aside to cool. Reserve 2 cups cooking liquid.
4. 4 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 in garlic and cook until fragrant, 1 to 2 minutes.
5. 5 Stir in marinara sauce, 1 cup cooking liquid, and pepper flakes. Reduce the heat to low and simmer for 30 minutes.
6. 6 Cut tripe into 1-inch cubes; add to sauce and stir to combine. Simmer for 30 minutes, adding remaining 1 cup cooking liquid if needed.
7. 7 Stir in garbanzo beans and mint, season with salt and pepper, and sprinkle Parmigiano-Reggiano over top.
8. 8 Enjoy!

By John Mitzewich