BEEF TRIPE SOUP, HONDURAS I LORENTIX

beef tripe

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast offers a leaner option, while pork belly is more affordable.

beef shank

🥗Healthier: lean beef

💰Cheaper: beef chuck

Lean beef reduces fat content, while beef chuck is more economical.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers have less heat and are often cheaper.

coriander

🥗Healthier: parsley

💰Cheaper: cilantro

Parsley offers a fresh flavor with fewer calories.

Clean the beef tripe thoroughly under cold water.

Cut the beef tripe and beef shank into bite-sized pieces.

Place the tripe and shank in a large pot and cover with water.

Bring to a boil over high heat, then reduce to a simmer for 2 hours until tender.

Skim off any foam that rises to the surface during cooking.

In a separate pan, sauté red onion, minced garlic, and annatto paste in cooking oil until softened.

Add chopped carrots, chayote, corn, and cabbage to the sautéed mixture and cook for 5 minutes.

Stir in chopped tomatoes, green banana, coriander, and powdered cloves.

Combine the sautéed vegetables with the simmering tripe and beef.

Season with salt and black pepper to taste.

Simmer for an additional 30 minutes to blend flavors.

Serve hot with vanilla biscuits on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary