Tripe Soup
Serves: 8
  • 2-3 lbs beef tripe
  • 1-2 bay leaves
  • 10 cups water (or more if you need it)
  • 1-2 tbsp Vegeta (optional)
  • 1-2 pieces beef bone
  • 2-3 medium carrots
  • 8 cloves garlic minced
  • 1 celery root
  • 1 large onion
  • 2 cups sour cream
  • 60-100 ml vinegar
  • 3 eggs
  • 1 parsnip
  • salt and pepper to taste
  • parsley
  • 1-2 tbsp olive oil
  1. Wash the tripe really well and place it into a pot with warm water and a bit of lemon juice or vinegar for about two hours.
  2. In a big pot add the tripe, cow bones, carrots, celery root, onion, parsnip and boil for 2 to 3 hours. You could also add one to two tablespoons of Vegeta if you want. Do not chop the vegetables, leave them whole, so we can easily strain them.
  3. Take out the tripe and the bone and strain the rest of the vegetables (remove the bay leaves too), leaving the broth nice and clear. Cut the tripe into really small pieces, about 1 cm wide by 2 cm long or the way you like them. Add it back to the broth.
  4. (optional) Shred the boiled carrots and in a small pan add a tbsp olive and saute the carrots for 2 to 3 minutes.
  5. In a small bowl mix the sour cream and the eggs together really well; add a bit of soup, a tablespoon at a time and keep mixing, then add the whole mix to the soup pot. This is done so the egg doesn't curdle.
  6. Add sauteed carrots, the minced garlic (or make it a sauce) and the vinegar to the soup as well. Add salt and pepper to taste and let it come to a boil again.
  7. Garnish with parsley and serve hot. Serve with additional sour cream or vinegar if preferred. Also hot chili peppers are mandatory.
  8. Enjoy!
Recipe by CookingGlory at