Nicaraguan Beef Tripe Soup with Yuca and Plantain

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This hearty Nicaraguan tripe soup is a beloved weekend family meal across the country, packed with slow-simmered beef honeycomb tripe, yuca, green plantain, corn, and chayote in an achiote-tinted broth. Each bowl is finished with fresh herbs, lime, and a kick of hot sauce for deeply comforting Central American flavor. Best enjoyed around the table with plenty of crusty bread.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 6 gSugar
• 28 gProtein
• 720 mgSodium
• 890 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 32 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the tripe and broth

• 2 lbs beef honeycomb tripe, cleaned and cut into 1-inch pieces
• 1 lb beef shank or soup bones (optional, for a richer broth)
• 12 cups cold water
• 1 large white onion, peeled and halved
• 5 garlic cloves, smashed
• 2 tbsp achiote (annatto) paste
• 1 tbsp dried Mexican oregano
• 1 tbsp kosher salt, plus more to taste

For the vegetables

• 1 lb yuca (cassava), peeled and cut into 2-inch pieces
• 1 large green plantain, peeled and sliced into 1-inch rounds
• 1 chayote squash, peeled and cubed
• 2 medium carrots, peeled and sliced into thick rounds
• 2 ears of fresh corn, husked and cut into 2-inch pieces
• 1 small green cabbage, cut into 6 wedges
• 1 ripe tomato, chopped

For serving

• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh mint or yerba buena leaves (optional)
• 1 small white onion, finely diced
• 2 limes, cut into wedges
• Nicaraguan chilero or other hot sauce, to taste

Directions

1. Wash the tripe thoroughly under cold running water, rubbing it with 2 tablespoons of vinegar and a pinch of salt. Rinse until the water runs clear, then cut into 1-inch pieces.
2. Place the tripe, beef shank (if using), 12 cups cold water, onion halves, garlic, achiote paste, oregano, and salt in a large heavy stockpot. Bring to a boil over high heat, skimming any foam or scum that rises to the surface.
3. Reduce the heat to low, cover, and simmer gently for 1.5 to 2 hours, until the tripe is fork-tender. Add hot water as needed to keep the ingredients submerged.
4. Add the yuca, plantain, and corn to the pot. Simmer uncovered for 20 minutes, until the yuca is nearly tender when pierced.
5. Stir in the chayote, carrots, tomato, and cabbage wedges. Continue simmering for another 15 to 20 minutes, until all the vegetables are cooked through but still hold their shape.
6. Remove and discard the onion halves and beef bones. Skim off any excess fat from the surface and taste, adjusting salt and pepper as needed.
7. Off the heat, stir in most of the cilantro and mint (if using), reserving the rest for garnish. Let the soup rest for 5 minutes so the herbs gently infuse the broth.
8. Ladle the soup into deep bowls and top with the remaining herbs, a sprinkle of diced onion, and a generous squeeze of lime. Serve hot with hot sauce on the side and crusty bread.

Cook’s Notes

• Tripe must be cleaned and simmered gently over low heat for hours to develop its signature silky texture; rushing this step leaves it rubbery.
• Achiote paste gives the broth its characteristic Nicaraguan reddish-orange color and a mild earthy flavor; you can substitute 2 teaspoons of annatto seeds steeped in hot water and strained.
• This soup tastes even better on the second day once the flavors have melded – store covered in the refrigerator and reheat gently over low heat.
• Traditional cooks often add a cow foot alongside the tripe to extract collagen and produce a velvety, richer mouthfeel.
• For a thicker, more rustic bowl, mash a few chunks of yuca against the side of the pot with a wooden spoon before serving.

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