Ready in 10 hours
This is a Traditional Central American soup of Honduras. Although tripe might be difficult to cook due to sanitation (must be cleaned well), taste/ flavor(rough taste, sour flavor if not cooked properly), long cooking time, etc. I believe if cooked the correct way this dish brings the true goodness of the tripe. Just Like Chicken! This recipe is a perfect example on how something like tripe (stomach lining) can be changed and made tasty. Side note: Although I might post the recipe in cooking “cuts”; rough chops is the traditional way.
"This soup is universal. Tzorba in Romania, Taki in Poland. It exist in Asia and Africa as well. Almost in 40 countries. 40 different names"- Kasza
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1. Heat a large pot and add corn oil. On medium high.
2. Add garlic, cloves, bay leaves, and tripe. Sautee for a couple of minutes (may add the optional red chiles for spiciness).
3. Add water, bring to a boil and let simmer (covered) till tender. Aprox. 5- 8 hours
4. When tender remove tripe from soup, either cut into Julienne strips or manageable chunks smaller than a spoon size. Re-add to the tripe to the soup when strained.
5. Strain soup of the garlic, cloves, and, bay leaves.
6. Add all vegetables and herbs: celery, carrots, onions, plantains, cabbage, tomato, squash, potatoes, culantro, parsley, and the coconut milk. taste for seasonings.(remain in simmering)
7. Cook until vegetables are tender. Aprox. 30 minutes. Taste again before serving.
8. Serve in bowl aside with a quarter lime and the optional cooked white or brown rice.
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Kasza 2 years agoThis soup is universal. Tzorba in Romania, Taki in Poland. It exist in Asia and Africa as well. Almost in 40 countries. 40 different names
Miggymyster 4 years agoRemeber: please make sure that the tripe is cleaned properly. terms: Brunoise - 1/8*1/8*1/8 Julienne - 1/8*1/8* 2- 2 1/2in Chiffonade - stacked leaves(in this case), rolled and cut thinly at a bias. [I posted this recipe.]