Directions:
- Wash tripe, cut in 1/3in strips, no more than 3in long.
- In large soup pot, saute whole onion, celery and carrot until golden.
- Add tripe, and 6-7c water, enough to cover.
- Add maggi (optional), salt, marjoram, nutmeg, paprika, bay leaf, pepper and allspice. I reccomend putting your whole pepper and allspice in either a tea ball, or in cheese cloth, otherwise this soup gets difficult to eat when you have to pick out the spices.
- Cook for 1-2 hours until trip is tender, not soft and mushy.
- Make a roux. Fry 1/3c flour over high heat until it turns light brown. Take some liquid out of the soup, mix the roux into that liquid, and add the mixture back.
- Serve with rye bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.59 Kcal (576 kJ) | ||
| Calories from fat | 44.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.92g | 8% | |
|---|---|---|---|
| Cholesterol | 67.24mg | 22% | |
| Sodium | 754.17mg | 31% | |
| Potassium | 212.25mg | 5% | |
| Total Carbs | 13.8g | 5% | |
| Sugars | 2.23g | 9% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 11.38g | 23% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 57mg | 6% | |
| Amount Per 100 g | |||
| Calories | 80.11 Kcal (335 kJ) | ||
| Calories from fat | 25.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.86g | 8% | |
|---|---|---|---|
| Cholesterol | 39.15mg | 22% | |
| Sodium | 439.11mg | 31% | |
| Potassium | 123.58mg | 5% | |
| Total Carbs | 8.03g | 5% | |
| Sugars | 1.3g | 9% | |
| Dietary Fiber | 1.01g | 7% | |
| Protein | 6.63g | 23% | |
| Vitamin C | 1.8mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 9% | |
| Calcium | 33.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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