Tripe and Garbanzo Soup

Many people I know cringe  at the idea of a meal consisting of tripe, but this delicious treat — from the gut of the cow and other animals– is an ingredient in many dishes the world over . Think French Andouille , Moroccan TQallia , Spanish Callos  and the Mexican Menudo.  In the Philippines, tripe is particularly popular as an ingredient in one of its signature dishes, the Kare-kare.

I remember my late mom cooking tripe with garbanzo beans in tomato sauce and it was delicious.

The other day, I was cooking Kare-Kare and had leftover tripe.  So I thought of cooking the tripe not as a main course as my mom would do,  but as a soup!

INGREDIENTS

1/2 lb beef honeycomb tripe

1 can (15 oz) garbanzo beans

1 can (8 oz) tomato sauce

2 tbsp red wine vinegar

1/2 cup Italian parsley leaves

5 cloves garlic, peeled and crushed

Salt & pepper to taste

2 tbsp olive oil

DIRECTIONS

Wash and clean the tripe

In a crackpot, put the tripe and pour water making sure all of the tripe is submerged.  Slow cook for 8-10 hours

Cut the cooked tripe into 1/2-inch strips and set aside. Save the stock

In a medium sauce pan or pot, heat the oil in medium heat

Add the garlic and saute until golden brown

Add the tripe, along with the stock

Add the tomato sauce and vinegar

Add salt & pepper to taste

Bring to a boil, then simmer for about 15 minutes

Turn off the heat and add the parsley leaves

Serve hot

(Makes 4 servings)

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