A traditional family recipe passed down from my mom

Some recipes are more than just food—they’re memories.

This homemade tripe soup is one of those recipes that always reminds me of my childhood. I learned how to make it from my mom, and to this day, I prepare it exactly the same way. She showed me that a good tripe soup doesn’t need fancy ingredients—just a little patience and plenty of love.

Now I’m happy to share our family recipe with you.

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Ingredients

For the Soup

• about 1 kg pre-cooked tripe, cleaned and parboiled
• 2 carrots, grated using the large holes of a grater
• 1 parsley root, grated using the large holes of a grater
• a piece of celery root, grated using the large holes of a grater
• chicken for the broth (thighs, breast, or a chicken carcass)
• 2 tbsp dried marjoram
• 2 bay leaves
• 3 allspice berries
• salt and freshly ground black pepper, to taste
• a pinch of cayenne pepper (optional)

For the Thickening Mixture

• 2 tbsp butter
• 2 tbsp all-purpose flour
• a pinch of ground nutmeg
• ½ tsp ground ginger

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Instructions

1. Grate the carrots, parsley root, and celery root using the large holes of a grater.
2. Place the vegetables, tripe, chicken, bay leaves, allspice berries, and marjoram in a large pot.
3. Pour in enough water to cover the ingredients.
4. Bring to a boil, then reduce the heat and cook over low heat until the tripe is tender and the chicken is fully cooked.
5. Remove the chicken from the pot. Discard the bones and skin, then chop or shred the meat into smaller pieces. Return it to the soup.
6. In a small pan, melt the butter. Stir in the flour and cook for 1–2 minutes until lightly golden.
7. Add the nutmeg and ground ginger and mix well.
8. Slowly stir the thickening mixture into the soup, stirring constantly to prevent lumps.
9. Season with salt, freshly ground black pepper, and cayenne pepper if you like a little heat.
10. Serve hot with fresh crusty bread.

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Serving Suggestions

Serve the soup with fresh crusty bread or a bread roll for a comforting homemade meal.

If you enjoy a little extra spice, add a pinch of cayenne pepper just before serving.

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Storage

Store leftovers in the refrigerator for up to 3 days.

The flavor is often even better the next day.

You can also freeze the soup for up to 3 months.

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Recipe Tips

• Using pre-cooked tripe saves a lot of preparation time.
• Cook the soup over low heat so all the flavors have time to develop.
• Add the thickening mixture slowly while stirring well.
• Marjoram gives the soup its traditional flavor, so don’t leave it out.

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Frequently Asked Questions

Can I use fresh tripe instead of pre-cooked?

Yes, but it needs to be thoroughly cleaned and cooked much longer before making the soup.

Can I freeze tripe soup?

Yes. Let it cool completely before freezing.

What bread goes best with tripe soup?

Fresh crusty bread or a rustic bread roll are both delicious choices.