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4 Serves
84 Mins
Thoroughly clean the beef tripe and cut it into small, bite-sized pieces using a sharp knife on a cutting board.
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VietnameseVitamin K
6 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
2 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
160 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
128 mg / 1,250 mgPotassium
207 mg / 4,700 mgSodium
1095 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
208 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
In a large stock pot, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until softened.
Add the prepared tripe to the pot and cover with water or vegetable broth, bringing the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 50 minutes until the tripe is tender.
Season the soup with salt and black pepper to taste, then serve hot.
89
g59
g34
g
Moroccan
Creole