Tripe Soup with Tomato Garlic and Kashkaval

Introduction

This soup builds a tomato-rich base with onion, bell pepper, beef stock, and a short 30-minute simmer, then finishes with parsley, garlic, and grated mozzarella on top. You get a brothy soup with tender strips of tripe and a sharp, savory finish that works well for a cold-day lunch or a straightforward dinner.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4

Ingredients

• 1 tbsp butter
• 3½ cup beef stock
• 1 ea. onion, chopped fine
• 1 tsp salt
• 1 ea. bell pepper, cut into thin-strips
• ½ tsp dried marjoram
• 1 ea. bay leaf
• 2 tbsp flour
• 2 tbsp parsley, chopped fine
• 1 can (6 oz / 180 g) tomato paste
• 1 ea. garlic clove, crushed
• 1½ lb (675 g) tripe, cooked
• ⅔ cup grated Kashkaval cheese

Instructions

1. Combine onion, red pepper, butter in large saucepan.
2. Sprinkle flour over onion mixture, then stir in the tomato paste.
3. Cut tripe into thin strips.
4. Add tripe pieces, stock, salt, marjoram and bay leaf to onion mixture.
5. Partially cover the pot and simmer 30 minutes.
6. Remove and discard bay leaf.
7. Pour soup into a tureen or serve in individual bowls.
8. In a small bowl, combine parsley, garlic and cheese. Sprinkle over hot soup and serve immediately.

Variations

• Swap the bell pepper for roasted red peppers if you want a softer texture and a slightly sweeter finish.
• Use chicken stock instead of beef stock for a lighter broth that lets the tomato and garlic stand out more.
• Replace the dried marjoram with dried oregano for a sharper, more Mediterranean flavor.
• Add extra garlic to the parsley-cheese mixture if you want a stronger raw garlic bite at the end.
• Use a gluten-free flour blend in place of the flour if you need the soup gluten-free; the broth will thicken in much the same way.

Tips for Success

• Make sure the tripe is fully cooked before you start, since the 30-minute simmer is for heating and flavoring, not for tenderizing raw tripe.
• Cut the tripe into thin, even strips so it heats evenly and is easier to eat with a spoon.
• Sprinkle the parsley, garlic, and cheese mixture over the soup right before serving so the cheese softens without clumping in the pot.

Storage and Reheating

Store the soup in an airtight container in the fridge for up to 4 days. If possible, store the parsley-garlic-cheese mixture separately and add it fresh when serving.

Freeze the soup without the topping in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat on the stovetop over medium-low heat until hot, stirring occasionally. You can also microwave individual portions in a covered bowl in 1-minute bursts, stirring between each, then add the topping after reheating.

FAQ

Does the tripe need to be cooked before it goes into the soup?

Yes. The ingredient list calls for cooked tripe, so it should already be tender before you cut it into strips and add it to the pot.

Can you use another cheese instead of mozzarella?

Yes. Use another mild grated cheese that melts easily if needed. The topping will be a little saltier or sharper depending on what you choose.

Can you make this soup ahead?

Yes. The broth and tripe reheat well, so you can make the soup a day ahead and keep the parsley, garlic, and cheese mixture separate until serving.

Can you make it without flour?

Yes. Replace the flour with 1 tablespoon cornstarch mixed with a little cold stock, then stir it in during cooking. The broth will be slightly clearer and a bit less rounded in texture.