Tripe Soup with Chorizo
Nutritional values
(Percentage of daily recommendation)
| Calorie | 511 cal. | (24 %) | ||
| Protein | 41.28 g | (42 %) | ||
| Fat | 22.63 g | (20 %) | ||
| Carbohydrates | 36.28 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.27 g | (28 %) |
| Vitamin A | 74.41 mg | (9,301 %) | ||
| Vitamin D | 0.38 μg | (2 %) | ||
| Vitamin E | 1.04 mg | (9 %) | ||
| Vitamin B₁ | 0.35 mg | (35 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 5.99 mg | (50 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 149.17 μg | (50 %) | ||
| Pantothenic acid | 0.87 mg | (15 %) | ||
| Biotin | 5.08 μg | (11 %) | ||
| Vitamin B₁₂ | 1.94 μg | (65 %) | ||
| Vitamin C | 62.75 mg | (66 %) | ||
| Potassium | 803.88 mg | (20 %) | ||
| Calcium | 224.85 mg | (22 %) | ||
| Magnesium | 88.47 mg | (29 %) | ||
| Iron | 4.16 mg | (28 %) | ||
| Iodine | 2.09 μg | (1 %) | ||
| Zinc | 5.53 mg | (69 %) | ||
| Saturated fatty acids | 6.99 g | |||
| Cholesterol | 336 mg |
Ingredients
- Ingredients
- 800 grams Tripe
- salt
- 2 red Bell pepper
- 150 grams chickpeas (canned)
- 150 grams Kidney beans (canned)
- 2 onions
- 2 Tomatoes
- 100 grams Chorizo
- 1 Tbsp olive oil
- 800 milliliters Beef broth
Preparation steps
Rinse the tripe under cold running water in a saucepan. Cover with water, add 1 tablespoon salt and simmer until soft, about 20 minutes. Drain, let cool slightly and cut into thin strips.
Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into strips. Rinse and drain the chickpeas and beans. Peel the onions, halve and cut into strips. Rinse and quarter the tomatoes, remove seeds and cut into strips.
Heat the oil in a saucepan. Cut the sausage into thin slices and sauté with the onions for about 2 minutes. Add the pepper, sauté briefly and pour in the broth. Simmer over low heat for about 10 minutes. Add the tripe, tomatoes, chickpeas and beans and simmer until the tripe is very tender, about 10 minutes.
Serve seasoned with salt and pepper.
