Tripe Soup
Tender beef tripe in a silky lemon-thickened broth, served with garlic vinegar.
The Turkish pantry
Beef tripe
Cleaned raw beef tripe needs a long, gentle simmer before it becomes tender enough for soup. Buy it already cleaned and check whether it is raw or precooked.
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Cleaned raw beef stomach tissue. Honeycomb and smoother sections have different textures; a cleaned product is not necessarily already cooked.
Types & forms
Cleaned raw tripe
Ready for the recipe’s cooking process, but still raw and requiring careful handling.
Precooked tripe
Has already had a cooking stage. Check the label rather than applying the full raw-tripe timing automatically.
What to look for when buying
- Ask the butcher for cleaned, food-ready raw beef tripe, and confirm any blanching or precooking. Do not buy uncleaned stomach for this guide’s method.
- Keep it chilled during transport and follow the package date. Color alone does not establish cleanliness or safety.
Prepare & cook
- Use the linked soup’s simmering method until the tripe is tender enough to cut and chew comfortably. Time varies with the piece and any prior processing.
- Keep raw meat separate from ready-to-eat food and wash hands and utensils after handling. Cook organ meat to at least 160°F, checked with a food thermometer; color alone is not a safety check.
Store it well
- Keep in a leak-proof container at 40°F or below. Cook within 1–2 days or freeze; follow any earlier date on the pack.
- Thaw in the refrigerator, separate from ready-to-eat food. Refrigerate cooked portions promptly in shallow containers; reheat leftovers to 165°F.
Substitutions depend on the dish
Precooked tripe
Adjust the tenderizing stage according to its actual condition and the recipe; do not assume raw and cooked weights are interchangeable.
Other offal
Liver and tongue have different textures and methods; they are not a direct substitute for tripe soup.
Nutrition
Raw cleaned beef tripe [1]
| Nutrient | Amount |
|---|---|
| Energy | 85 kcal |
| Protein | 12.1 g |
| Total fat | 3.69 g |
| Saturated fat | 1.29 g |
| Carbohydrate | 0 g |
| Dietary fiber | 0 g |
| Total sugars | 0 g |
| Sodium | 97 mg |
| Cholesterol | 122 mg |
| Calcium | 69 mg |
| Iron | 0.59 mg |
| Potassium | 67 mg |
| Vitamin D | 0 µg |
USDA reference per 100 g of raw edible beef tripe. Not boiled tripe or a soup with thickening, dairy or added fat. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
At the Turkish table
İşkembe Çorbası uses tender cooked tripe in a seasoned soup. Tenderness is the reason for the long simmer; the garlic and finishing sauce are added according to the recipe.
Cook with Beef tripe