6 Serves
86 Mins
Thoroughly clean and slice the tripe into bite-sized pieces, then chop the onion and garlic using a chefs knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AzerbaijaniVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
69 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
113 mg / 1,250 mgPotassium
244 mg / 4,700 mgSodium
1644 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
134 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Heat the vegetable oil in a large stock pot over medium heat.
Sauté the onions and garlic in the stock pot until fragrant, then add the tripe and brown it lightly.
Pour in the beef stock and bring the mixture to a boil, then reduce heat and simmer until the tripe is tender.
Season the soup with salt and black pepper to taste, stir well, and serve hot.
43
g51
g49
g
Moroccan
Tunisian