Tripe soup is a traditional Latin American dish, rich in flavors and nutrients. Its careful preparation and the use of callos, vegetables, and spices result in a comforting dish full of culinary tradition. Ideal to enjoy with family and learn about the region's cuisine.
In a large bowl, combine the callos and lemon juice, letting them rest for about 10 minutes.
Then, transfer to a large pot and cover with 2 inches of water.
Once cooked and tender, add the remaining ingredients such as yuca, potatoes, ñames, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn.
Finally, season with salt and pepper to taste.
Enjoy this delicious tripe soup dish.
Tripe Soup
Ingredients
1 ½ kilogram of Beef tripes, trimmed of fat and cubed
4 Lemons, one per piece, juice extracted
Water to cover
3 kilograms of Beef meat
240 grams of Yuca, peeled and cubed
240 grams of Potatoes, peeled and cubed
240 grams of Ñame, peeled and cubed
240 grams of Pumpkin, peeled and cubed
240 grams of Sweet potatoes, peeled and cubed
450 milliliters of Tomato sauce
1 cup of Sofrito
1 Corn on the cob, cut into pieces
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a large bowl, combine the callos and lemon juice, letting them rest for about 10 minutes.
Step 2 : Then, transfer to a large pot and cover with 2 inches of water.
Step 3 : Bring to a boil and reduce heat to low, cooking and stirring occasionally until they are slightly tender, about 10 minutes.
Step 4 : After that, drain and rinse the callos, then return them to the pot.
Step 5 : Cover with 2 quarts of beef broth, adding more water if necessary, and bring to a boil.
Step 6 : Reduce the heat and simmer until tender, which may take around 2 hours.
Step 7 : Add the remaining beef broth, yuca, potatoes, ñames, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn to the pot.
Step 8 : Cook until all ingredients are tender, approximately another 20 minutes.
Step 9 : To finish, season with salt and pepper to taste.
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