6 Serves
104 Mins
Clean the beef tripe thoroughly and slice it into thin strips using a chef's knife on a cutting board.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
127 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
245 mg / 4,700 mgSodium
655 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
184 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
In a large stock pot, heat the oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
Add the prepared tripe, beef broth, carrots, and celery root to the stock pot. Bring to a boil, then reduce heat and simmer for 80 minutes until the tripe is tender.
25
g75
g24
g
