4 Serves
70 Mins
Thoroughly clean the tripe and boil it in a large pot with water until tender, then drain and chop into small, bite-sized pieces.
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Vitamin E
3 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
106 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
313 mg / 1,250 mgPotassium
178 mg / 4,700 mgSodium
1079 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
644 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
In a saucepan, heat the cooking oil and whisk in flour to create a light roux, then gradually add the tripe broth while stirring constantly to prevent lumps.
In a small bowl, whisk together the egg yolk and lemon juice, then temper this mixture with a ladle of hot soup before adding it back to the main pot.
Add the chopped tripe, minced garlic, salt, and black pepper to the soup, simmering for an additional few minutes to meld the flavors.
Serve the soup hot, accompanied by a side of vinegar and extra garlic for diners to adjust to their preference.
25
g75
g24
g
