The tripe is a recipe very typical in the Colombian territory and that usually arouses conflicting opinions about some of the ingredients with which it is prepared.
This soup is one of those menus that, when eaten, enchant the soul. The tripe is made from the meat popularly known as tripe, which comes from one of the cow’s stomachs. For that reason, it is that many people find this very famous dish controversial in the department of Antioquia, in Colombia, although it is usually eaten almost throughout the national territory.
Now that you have surely been excited to learn how to make baked chicken with potatoes with a traditional recipe or want to go all out with tripe soup that will surely mark an era, then this step by step is made especially for you.
tripe soup recipe
Ready for what’s to come? Take out your utensils, put on your apron and pay close attention to this recipe because in the end you will receive all the applause from your guests, since this exquisite soup will go straight to their hearts (and stomachs).
Preparation time120 minutesCooking time 105 minutesCategoryMain dishCocinaColombianaKeywordsHot, typical, food, homeFor how many people4 to 6PortionMediumCalories310Fat11.1 g
Ingredients
- One and a half pounds of tripe or tripe
- Water
- 1 tablespoon baking soda
- 2 long onion stalks
- 2 tablespoons olive oil
- Half white onion chopped
- 2 garlic cloves finely minced
- Two medium tomatoes, chopped
- 1 pound of pork cut into pieces
- 3 sausages chopped or sliced
- Half a teaspoon of cumin powder
- Half teaspoon of color or full seasoning
- 4 medium potatoes, peeled and cut into chunks
- 1 pound of yuca cut into pieces
- Half a pound of fresh Creole potato cut into pieces
- 1 cup of peas
- A grated or chopped carrot
- Salt and pepper to taste
- finely chopped coriander
Preparation
Step 1. Soak
Although this step is optional, a good recommendation is to soak the callus to soften it. Put it in a bowl with water and baking soda, cover it with transparent paper and put it in the fridge for 2 hours. When you take it out, squeeze lemon to remove any trace of odor and finally rinse with water.
Step 2. Beep
Put the callus to beep in the pressure cooker along with enough water. Also add two stems of long onion. Allow it to beep for about 45 minutes to an hour over medium-high heat.
Step 3. Sauté
In a separate pot, pour oil. Later add the big-headed onion and let it sauté for 3 minutes. Add finely chopped long onion, minced garlic and allow it to cook for one more minute. Finally, add diced tomato, stir well and let it cook for 5 more minutes. After this time, add a lot of water, the pork in pieces, chorizo, the already cooked tripe, cumin powder and color, stirring very well. Now, close the pot, leave it on high heat until it boils and there, reduce the heat to medium and let it cook for 30 more minutes. To finish this step, after half an hour, add the chopped cassava, the potato, the peas and the carrot to the soup. Season with salt and pepper to taste. You should let the pot boil for about 30 more minutes over medium-high heat to soften the vegetables.
Step 4. Serve
Ready, your delicious tripe will be ready to serve. To give it a delicious touch, put finely chopped cilantro on top of each portion, and that’s it!
If you want to review the recipe over and over again, we share a video with the step by step so you do not lose detail of this preparation:
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