Galician-style Tripe Soup

Ingredients

In this Galician adaptation of Ciorbă de burtă, the traditional Romanian dish, we incorporate Galician flavors and ingredients. The original recipe is transformed by using local spices such as paprika, which adds a smoky and slightly spicy note to the soup. Additionally, Galician cuisine is known for its use of garlic, which enhances the overall flavor profile. The result is a soup that pays homage to the original dish while embracing the unique characteristics of Galician cuisine. We alse have the original recipe for Ciorbă de burtă, so you can check it out.

• 500g (1.1 lb) tripe, cleaned and cut into small pieces 500g (1.1 lb) tripe, cleaned and cut into small pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 2 bay leaves 2 bay leaves
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced carrots and cubed potatoes to the pot, and cook for a few minutes until slightly softened.
3. 3.
   Add the tripe to the pot and sprinkle with sweet paprika. Stir well to coat the tripe with the spices.
4. 4.
   Pour in the beef or vegetable broth, and add the bay leaves. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the tripe is tender.
6. 6.
   Once the tripe is tender, remove the bay leaves from the soup. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Galician-style Tripe Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Tripe — Make sure to thoroughly clean the tripe before using it in the soup. Remove any excess fat or membranes and rinse it well under cold water. This will help eliminate any strong odors and ensure a clean and tender texture.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the soup.
• Serve the soup with crusty bread on the side for a complete meal.
• If you prefer a thicker soup, you can add a tablespoon of flour to the sautéed onions and garlic before adding the other ingredients.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Feel free to customize the soup by adding other vegetables such as bell peppers or celery.

Serving advice

Serve the Galician-style Tripe Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh parsley for added freshness and color. Accompany the soup with a slice of crusty bread or Galician cornbread for a satisfying meal.

Presentation advice

When serving the Galician-style Tripe Soup, make sure to present it in a deep bowl to showcase the rich broth and tender tripe. Sprinkle some fresh parsley on top for a pop of green color. Serve with a side of crusty bread and enjoy!