I haven't made this my self but its as close as I could come. The browned butter/flour I assume was a thickner and could be done to thicken the soup.


  • 2 lbs. tripe (partly cooked)
  • 1 quart stock
  • 1/4 tsp each chopped marjoram, thyme, chives, and rosemary
  • 1 stalk each celery and parsley
  • 1 bay leaf
  • 2 carrots
  • 2 onions
  • 2 medium sized potatoes
  • 1 tbsp oil
  • 1 tbsp butter
  • 3 tbsp bread crumbs
  • 3 tbsp tomato puree
  • 1 slice of bread
  • salt and pepper


1. Cut tripe into strips and cook it for 1 hour in stock with the next 6 ingredients (through the bay leaf).

2. Peel and chop all other vegetables.

3. Heat the oil and butter and gently cook diced carrots, onion and potptoes for 5 minutes, add the tripe and 1 cup tripe stock. Simmer for a further 5 minutes.

4. Add bread crumbs, tomato puree and some bread cubes, pour over the remaining stock.

5. Cook the soup for 1 hour on a moderate heat; taste and season with salt and pepper if necessary. Serve hot accompanied by crusty bread.

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Submitted 6/13/05.
Source: La Cucina Cookbook
Submitted By: Sheila Nelson
Trentino Tripe Soup