Tripe Soup

Ramona's Cuisine -


Enjoy this amazing and really light soup, I am sure if you make it once it will happen a second, a third, a forth time and will become a regular on your table too! It is delicious. As I was saying in the recope, do not worry if you do not have celeriac, I don’t always have it either but I put half a courgette or any of the veggies that you may like. Even green beans or a handful of peas if you fancy, there is no right or wrong really. The main veggies that are pretty much a must have inside this soup are the onion, carrot, red/yellow or both peppers, celery. Parsnip is also one of those veggie


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20 Min
50 Min
Pressure Cooker/Instant Pot


  • ·
    1 kg tripe cleaned or pre-cooked
  • ·
    2 large parsnips
  • ·
    2 large carrots
  • ·
    2 onions
  • ·
    1 small leek
  • ·
    1 red pepper
  • ·
    2 sticks celery
  • ·
    1/4 small celeriac
  • ·
    200 g creme fraiche
  • ·
    3-4 cloves garlic
  • ·
    cider vinegar or lemon juice
  • ·
    1 tbps himalayan salt
  • ·
    1/2 tsp pepper (freshly grounded)
  • ·
    15 springs parsley

How to Make Tripe Soup


  1. If the tripe is not pre-cooked then boil it in some water (just enough to cover the tripe) with 1-2 tbsp of vinegar (any vinegar). Allow to boil for 2 min and then throw that first water away. Give the tripe a good rinse with cold water. Put new water and cook for about 30- 40 minutes covered, lower the fire to medium once the water starts boiling. It really depends on how chewy or soft you like the meat so try it and see if it not too chewy but at this point 30-40 min covered should be sufficient.
  2. While the tripe is cooking chop the onions, cut the carrots in the desired size cubes and do the same with all the rest of the veggies (parsnip, celery, celeriacand the leek). Don’t worry if you do not have celeriac.
  3. Add the veggies to the soup and cook for a further 20-25 minutes covered again. The red pepper I put it in because of the taste of course but also because it gives a bit of color to the soup so add this just 10 min before finishing off the cooking.
  4. Once you turned off the heat and the soup has finished cooking, leave it for 5-10 min to rest and then add the garlic crushed and finely chopped as well as 150- 170 g creme fraiche. Use the rest for deco at the end and if someone wants some extra.
  5. When serving add 1 tbsp of cider vinegar or lemon juice (freshly squeezed) and some finely chopped parsley and enjoy

Printable Recipe Card

About Tripe Soup

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: English

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