Ingredients with Measurements:
- 1 pound of tripas (cleaned and sliced)
- 1 onion (diced)
- 2 garlic cloves (minced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 zucchini (sliced)
- 1 can of diced tomatoes (14 oz)
- 6 cups of chicken broth
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced tripas and cook until browned, stirring occasionally.
2. Add the diced onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the sliced carrots, celery, and zucchini to the pot and cook for 5 minutes, stirring occasionally.
4. Add the can of diced tomatoes and chicken broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning the tripas
- Low heat for simmering the soup
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- You can substitute beef tripas for pork tripas if you prefer.
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.
Variations:
- You can add other vegetables to the soup, such as potatoes, corn, or green beans.
- You can add spices to the soup, such as cumin, paprika, or chili powder, to give it a different flavor.
Tips and tricks:
- Make sure to clean the tripas thoroughly before cooking.
- If you don't like the texture of tripas, you can substitute them with cooked chicken or beef.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in bowls with a slice of crusty bread on the side.
Garnishes:
- Garnish the soup with chopped fresh parsley or cilantro.
Pairings:
- This soup pairs well with a crisp green salad or a side of rice.
Suggested side dishes:
- Rice
- Crusty bread
- Green salad
Troubleshooting advice:
- If the soup is too thick, you can add more chicken broth to thin it out.
Food safety advice:
- Make sure to cook the tripas to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Tripas are a traditional Mexican ingredient made from the small intestine of a cow or pig.
Flavor profiles:
- This soup has a savory and slightly spicy flavor from the tripas and vegetables.
Serving suggestions:
- Serve this soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Mexican
Taste: Savory, Tangy, Hearty, Herbaceous, Comforting