/Tripe soup in a pressure cooker


Tripe soup in a pressure cooker - Extravagance House

Tripe soup is a delicacy itself, and like most delicacies, not everybody can enjoy this dish.

I can't eat any soup that smells or if the color of the tripe is gray. If you add too many vegetables, the specific taste is covered. I like sinews and gelatin, and this is the perfect soup to use them in.

This variation is the one I like the most, but in Notes, you will find another variation.

This is a recipe that requires time but is not that complicated to prepare.

Course Tags Main course, Soups
Prep Time 40 minutes
Cook Time 4 hours 30 minutes
Total Time 1 day 5 hours 10 minutes
Servings 6 generous portions
Extravagance House


To remove the tripe smell

  • 150 ml white vinegar
  • 2 tbsp coarse salt
  • 1 tbsp soda bicarbonate

The soup

  • 1,5 kg beef bones, especially joints
  • 500 g tripe (700 g frozen) - preboiled
  • 250 g fine grated carrots
  • 350 g cooking cream
  • 6 egg yolks
  • 50 g garlic
  • 3 tbsp salt
  • 2 tbsp whole pepper
  • 5-7 bay leaves
  • 3 tbsp oil
  • 4 l water


To remove the tripe smell

  1. Unfreeze the tripe and add in enough water to cover. Stir in the salt and soda bicarbonate. Let sit for 12-24 hours in the fridge.

    If you feel that it needs more washing, use coarse salt, a spoon, and a brush with strong bristles.

    For me, this was not the case, but when you buy frozen tripe you can have surprises. I like the tripe (rumen) that looks like a fluffy blanket. This one was smoother, but the taste is the same, is just a bit of difference in texture.

    I used a large casserole, put the lid on, and kept it in the fridge until the next day.

The soup

  1. Boil the bones (joints) with 2 tbsp salt, whole pepper (put just 1 tbsp if you want your bone broth to be lighter in color), and the bay leaves, for 2.5 - 3 hours, or until the cartilage on the bones begin to curl (or is easy to remove from bones).

    This is the most important part, giving taste and texture to the soup. You can boil the bones the day before. In this case, remove the fat floating on top before continuing.

  2. Boil the tripe with 1 tbsp of salt for 40-60 minutes.

  3. Is not necessary to remove the foam. The proteins in the soup will stick to the pot

  4. Let the tripe cool and clean the fat, then cut in fine slices.

  5. Finely grate the carrot and fry in 3 tbsp heated oil.

  6. Fry on high heat for 5-7 minutes or until the liquid from the carrots evaporates. Add 100 ml water and boil for another 5-7 minutes or until almost all the liquid evaporates.

  7. Check if the bones are boiled enough (the cartilage come off bones) and if yes, strain the soup.

  8. Clean the sinews and the gelatinous part from the bones. Separate the meat from the gelatinous part.

  9. Dice the gelatinous bits and boil for 30-40 more minutes, with the bones, in the pressure cooker. You can skip this step if you add this time at point 2.

  10. Strain the soup again and remove the fatty layer floating on the surface.

  11. Boil the gelatinous part with the carrot and the tripe. Boil until the tripe has the desired consistency, in the pressure cooker, without the lid.

  12. Peel the garlic cloves, wash and pass through a garlic press, then mix with 1 pinch of salt for about 1 minute.

  13. Mix the egg yolks with the cooking cream.

  14. After the tripe is well cooked, stop the heat and add the garlic (or the garlic in a tea infuser ball, in which case you have to let the garlic infuse until the soup cools).

  15. Add a ladle of soup at a time over the egg and cream mixture until about half of the soup is mixed with the egg yolks and cream.

  16. Add the mixture back in the pressure cooker and mix for about 1 minute, to avoid scrambling the eggs.

  17. Serve with vinegar, pickled chilies, and more cream if you want. Sprinkle with freshly chopped parsley, for a plus of color.



    If you want more tripe in your soup (or in the case that you are not using the sinews and the gelatinous part) and to be closer to the version served in restaurants, follow these steps:

    -use less bones, but no less than 1 kg, because that contributes to the silky feeling of the soup,

    -use 1 kg of preboiled tripe,

    -add 500 - 1 l more water,

    -optional - add 50 g packed gelatin,

    -100 g parsnip,

    -1/2 red bell pepper.

    If you decide to use celery root, parsnip, and bell pepper, boil them whole (add at step 2) and remove at step 7.

    Put the pressed garlic into a tea infuser and add to the soup, in the end, after turning off the heat. Let infuse until the soup has cooled.

    Try both variations and decide which one you like best.

    By | 2021-09-15T00:04:29+00:00 March 23rd, 2019|0 Comments

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