Caribbean Tripe Soup


2 lbs tripe
1/4 cup lime juice
2 pigs feat, split and cleaned
1/2 lb corned beef
1 onion coarsely chopped
1 lb calabaza pumpkin, peeled and cut into 1 inch cubes (available at Latin grocery's)
1 white sweet potato (yam) peeled and cubed
3 potatoes, peeled and cubed
6 pitted green olives
1 tbs capers
1 tbs raisins
1 green bell pepper, coarsely chopped
kosher salt and fresh cracked black pepper to taste
1/4 tsp freshly ground nutmeg
1/4 tsp ground cloves

This is a slow cooked soup that is flavored with tripe and pigs feet. The meat becomes very tender and the soup has a deep savory flavor.


  • Wash and drain the tripe.
  • Pour lime juice over it and let it stand for 10 minutes.
  • Transfer the tripe to a large sauce pan or stock pot.
  • Add the pig’s feet and 3 quarts of salted water.
  • Cook until tender, about 3 hours.
  • Meanwhile, pour boiling water over the corned beef, and allow to stand for 45 minutes.
  • Drain and rinse and add the the cooking tripe.
  • When the meats are tender let cool.
  • Cut the trip into strips about 3/4 inch wide, and the corn beef into 1/2 inch cubes.
  • Remove the meat from the pig’s feet and discard the bones and fat if any.
  • Put all the vegetables into the stock, with the meats, and seasonings and simmer until the vegetables are tender. About 30 minutes.
  • In the Caribbean they let the soup cool and stand for at least 3 hours to allow flavors to develop.
  • Also to each bowl of soup they commonly add a tbs of sherry or brandy.
  • Serve with crusty bread.




20 min


3 min


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