Caribbean Beef Tripe Soup
This Caribbean beef tripe soup combines cow's tripe, okra, plantains, and dumplings in the pressure cooker, which quickly tenderizes the tripe.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2teaspoons oil
- 1cup diced onions
- 6sprigs fresh thyme (divided)
- 2pounds cow tripe (cut up)
- Salt to taste
- Black pepper to taste
- 6cups water (plus more for broth)
- ½cup yellow split peas (soaked overnight)
- 1pound pumpkin (calabaza squash, cut into large chunks)
- 2pounds green plantains (peeled and cut into 1-inch rounds)
- 6to 8 okra (cut into bite-sized pieces)
- 12flour dumplings
Instructions
Step 1
Gather the ingredients.Step 2
Heat the oil in a pressure cooker.Step 3
Add the onions and sauté until they're translucent, 2 to 3 minutes.Step 4
Add 3 sprigs of thyme and sauté for 1 minute.Step 5
Add the tripe and the salt and pepper to taste. Sauté for 4 minutes.Step 6
Add the 6 cups of water and stir.Step 7
Cover the pressure cooker and let the soup cook for 45 to 50 minutes. Time begins from the first whistle. (If using a stockpot, cover and cook for 2 to 3 hours.)Step 8
Release the pressure cooker valve to let out steam and open the pressure cooker.Step 9
Add the peas and enough additional water to make a broth. Cover the pot and cook for 5 more minutes. Again, time begins from the first whistle.Step 10
Add the pumpkin, plantains, and the remaining thyme.Step 11
Cook until the plantains are almost melting. Don't close the pressure cooker at this stage, just rest the cover on top of the pot.Step 12
Add the okra and dumplings to the pot. Cover and cook for 6 to 8 minutes or until the dumplings are cooked through.Step 13
Taste for seasoning and adjust if necessary.Step 14
Stir and serve.