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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut tripe into small squares or rectangles. | 2. In a large saucepan, preheat olive oil over medium heat. When hot, sauté onions, garlic, and the tripe. | 3. Dilute the tomato paste with the red wine and stir until completely blended. | 4. Add fresh tomatoes to the pan, the tomato paste and wine, and enough water to cover. When it reaches a boil, reduce heat to a simmer. | 5. Add bay leaf, cinnamon, cloves, and pepper to taste. Simmer for 3 to 3 1/2 hours, adding more (boiling) water as the soup reduces. | 6. Cooking time will depend on the tripe and the soup:. | 7. Tripe is done when it pulls apart easily. | 8. The soup should be thick (not as thick as a stew, but not watery). | 9. 10 minutes before cooking time is up, add sea salt to taste. | 10. Serve with red pepper flakes on the side for those who like it hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tripe	1			-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
onion	2		cut	128.0	29.888	3.52	0.32
garlic clove	3		chopped	-	-	-	-
tomato paste	1 1/2	1/2		19.68	4.5384	1.0368	0.1128
red wine	1/4	cup		-	-	-	-
water				-	-	-	-
tomato	500		chopped	20104.9475	4344.9025	982.9085	223.3883
bay leaf	1			-	-	-	-
cinnamon	2	sticks		-	-	-	-
clove	4			23.016	5.5045	0.5015	1.092
black pepper			ground	-	-	-	-
sea salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.