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6 Serves
97 Mins
Clean the beef tripe thoroughly and slice it into thin strips using a sharp knife on a cutting board.
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IcelandicVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
167 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
157 mg / 1,250 mgPotassium
306 mg / 4,700 mgSodium
1299 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
249 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat.
Add the chopped onion and minced garlic to the pot, sautéing until they become soft and fragrant.
Stir in the sliced tripe, carrots, and vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat and simmer the soup for 60 minutes until the tripe is tender and the flavors have melded.
Season the soup with salt and black pepper to taste, then serve hot.
27
g27
g25
g
Croatian