Tripe Soup Safarad

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  • 1 k boiled tripe
  • 1 glass chicken bouillon
  • 1 glass dry white wine
  • 1 teas oregano
  • 1 bay leaf
  • 3 medium onions, 2 finely sliced and 1 whole
  • 4 tomatoes peeled and chopped
  • ½ tab tomato paste
  • 1 teas salt and 1 teas black pepper.


  • slice the tripe into 1 inch cubes
  • into a pot place the tripe, bouillon, whole onion, wine, oregano and bay leaf.
  • bring to the boil and simmer gently for about an hour or until the tripe is soft
  • remove the tripe and set aside.
  • add the tomatoes, sliced onions and tomato paste to the boiling stock and cook for about 20 minutes
  • remove the bay leaf and press the soup through a sieveAdd the tripe to the strained soup and season with salt and pepper..



Serving suggestions
Serve in a pre-heated tureen. Serves 8