Description
A hearty and flavorful Caldo featuring smoked paprika and tender tripe, perfect for a comforting meal.
Ingredients
Scale
- 1 lb tripe, cleaned and cut into strips
- 2 tbsp smoked paprika
- 4 cups beef broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 2 potatoes, diced
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Add the tripe and cook for a few minutes until browned.
- Stir in the smoked paprika, carrots, potatoes, bay leaf, salt, and black pepper.
- Pour in the beef broth and bring to a boil.
- Reduce heat and simmer for about 2 hours, or until the tripe is tender.
- Remove bay leaf before serving.
Notes
- For added flavor, you can incorporate a splash of lemon juice before serving.
- Adjust the seasoning to taste.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg