Costa Rican Tripe Soup with Yuca and Plantain

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This hearty Costa Rican comfort dish slowly simmers cleaned honeycomb tripe with bone-in beef shank, fresh culantro, and a generous mix of yuca, plantain, and chayote. It is the ultimate family-style bowl, traditionally enjoyed on weekends with steamed rice, patacones, or warm tortillas.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 15 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 4 gSugar
• 36 gProtein
• 620 mgSodium
• 920 mgPotassium
• 90 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the tripe and broth

• 2 lb honeycomb beef tripe, cleaned and cut into 1-inch pieces
• 1 lb beef shank, bone-in
• 8 cups cold water
• 1 large white onion, quartered
• 4 garlic cloves, smashed
• 2 tbsp fresh culantro (recao), finely chopped
• 1 tsp dried Mexican oregano
• 1 1/2 tsp kosher salt

For the vegetables and finishing

• 1 lb fresh yuca (cassava), peeled and cut into 1 1/2-inch chunks
• 2 green plantains, peeled and sliced into thick rounds
• 1 chayote squash, peeled and cut into cubes
• 2 medium Yukon Gold potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 cup fresh or frozen corn kernels
• 1 tsp annatto (achiote) powder or sweet paprika
• 3 tbsp vegetable oil
• Juice of 2 limes, plus extra wedges for serving
• 1/4 cup chopped fresh cilantro and culantro for garnish

Directions

1. Rinse the tripe under cold running water, rubbing it with a tablespoon of kosher salt to remove any residual odor, then drain. Combine the tripe, beef shank, water, onion, garlic, fresh culantro, oregano, and salt in a heavy 6-quart stockpot.
2. Bring the pot to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low, cover, and simmer gently for 2 to 2 1/2 hours, until a fork pierces the tripe with no resistance.
3. Carefully lift out the beef shank and transfer to a plate. Strain the broth through a fine-mesh sieve into a large bowl, discard the aromatics, and skim off surface fat. Pull the beef off the bone, shred it, and return the meat and strained broth to the pot.
4. Add the yuca to the simmering broth and cook for 15 minutes. Stir in the plantains and continue to simmer for another 10 minutes.
5. Add the chayote, potatoes, red bell pepper, corn, and annatto. Simmer uncovered for 15 to 20 minutes more, until all the root vegetables are fork-tender and the broth is lightly thickened.
6. Taste the broth and adjust the seasoning with additional salt if needed. Stir in the lime juice and vegetable oil just before turning off the heat to brighten the broth.
7. Ladle the soup into deep bowls, making sure each serving gets a generous mix of tripe, beef, and vegetables. Top with the cilantro and culantro mixture and serve immediately with lime wedges, steamed white rice, and crispy patacones on the side.

Cook’s Notes

• Always give the tripe a final cold-water rinse before cooking, even if the package says it is pre-cleaned.
• If honeycomb tripe is unavailable, you can substitute blanket or book tripe; the simmering time may stretch by 30 minutes.
• A small handful of rolled oats stirred in during the last 15 minutes is a traditional Costa Rican trick that gives the broth a velvety body.
• This soup tastes even better the next day: cool it quickly, refrigerate, and reheat gently so the tripe absorbs more seasoning.
• Skim the broth while simmering for a cleaner, lighter soup, or leave the fat in for a richer, more decadent version.

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