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Loading...This hearty Argentine tripe soup layers slow-simmered honeycomb tripe with a fragrant cumin-and-paprika soffritto, tender vegetables, creamy white beans, and small pasta. It is a beloved comfort dish across Buenos Aires neighborhoods, often served as a weekend family lunch with crusty bread. The long, gentle simmer coaxes out tripe's delicate texture while the spices perfume every spoonful.
Prep Time25 mins
Cook Time200 mins
Total Time225 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 14 gFat
- 4 gSaturated Fat
- 52 gCarbs
- 9 gFiber
- 8 gSugar
- 38 gProtein
- 720 mgSodium
- 1180 mgPotassium
- 180 mgCalcium
- 5.5 mgIron
- 65 mgVitamin C
- 180 mcgVitamin A
Ingredients
For simmering the tripe
- 2 lb beef honeycomb tripe, cleaned and cut into 1-inch pieces
- 1 large yellow onion, peeled and quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tbsp coarse salt
- 10 cups cold water
For the soffritto base
- 3 tbsp olive oil
- 1 large yellow onion, finely diced
- 1 red bell pepper, finely diced
- 5 garlic cloves, minced
- 2 ripe tomatoes, peeled and diced
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional)
For finishing the soup
- 2 carrots, peeled and sliced into rounds
- 2 celery ribs, sliced
- 2 medium Yukon gold potatoes, diced into 1/2-inch cubes
- 1 cup canned cannellini or navy beans, drained and rinsed
- 3/4 cup ditalini or small shell pasta
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 1 lime, cut into wedges, for serving
Directions
- Rinse the tripe under cold running water, then combine it in a large stockpot with the quartered onion, smashed garlic, bay leaves, salt, and 10 cups cold water.
- Bring to a rolling boil over high heat, then immediately reduce to a gentle simmer. Skim any foam from the surface and cook uncovered for 2 to 2 1/2 hours, until the tripe is fork-tender. Drain the tripe, reserving 2 cups of the cooking liquid, and discard the aromatics.
- In a heavy Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper and cook for 7 to 8 minutes, stirring occasionally, until softened and lightly golden.
- Stir in the minced garlic, cumin, oregano, smoked paprika, and red pepper flakes; cook for 1 minute until deeply fragrant.
- Add the diced tomatoes and cook for 5 to 6 minutes, mashing them with a wooden spoon until they break down into a thick, jammy base.
- Return the cooked tripe to the pot along with the carrots, celery, potatoes, reserved tripe cooking liquid, and 6 additional cups of water. Bring to a boil, reduce heat, cover partially, and simmer for 35 to 40 minutes until the vegetables are tender.
- Stir in the white beans and pasta and simmer uncovered for 12 to 15 minutes, until the pasta is al dente and the beans are warmed through.
- Season with the salt and pepper, then fold in the chopped parsley. Remove from heat and let the soup rest for 10 minutes so the flavors settle.
- Ladle into deep bowls and serve hot with lime wedges and crusty country bread on the side.
Cook’s Notes
- Ask your butcher for honeycomb tripe; its open texture absorbs the broth beautifully and stays tender during the long simmer.
- For deeper color and a richer mouthfeel, briefly sear the drained tripe pieces in a hot dry skillet for 2 to 3 minutes before returning them to the pot.
- Toss a parmesan or provolone rind into the simmering broth during the last hour for a savory, umami boost that is classic in Argentine kitchens.
- The soup develops even more complex flavor on the second day, so consider making it a day ahead and reheating gently before serving.
- Always finish with a generous squeeze of fresh lime juice at the table to brighten the rich, savory broth.
