Tripe Soup made with Crushed Tomatoes

Tripe Soup made with Crushed Tomatoes

Made with Crushed tomatoes

Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch (COOK TIME: 60+ min)


  • 3 lb pre-cooked tripe (to save 10+ hours in the kitchen cooking tripe, call your butcher ahead of time and they’ll cook it for you)
  • 28 oz Mutti® Crushed Tomatoes (Polpa)
  • 1 large brown onion (diced)
  • 2 cloves garlic finely chopped
  • 1 sprig rosemary
  • 3 leaves bay
  • 1 pinch cinnamon
  • 4 cups stock
  • Salt and pepper
  • Crusty bread to serve
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Tripe Soup made with Crushed Tomatoes: Method

  1. Saute onion and garlic until soft and translucent.
  2. Add your tripe and stir for around 10-15 mins until it is coated nicely and the fat starts to slowly render and melt.
  3. Add the rosemary, bay and cinnamon and continue stirring on a medium to high heat until the fat has been absorbed.
  4. Add your stock, making sure that it covers the tripe and then slowly reduce.
  5. Add Mutti® Crushed Tomatoes (Polpa), stir it all in and season (note: When seasoning that it will intensify as you reduce).
  6. Reduce heat and let it gently bubble away for 2 hours. If you need more liquid, rinse your Mutti Polpa tins with water and add as your dish cooks so that the trip is covered the entire time.
  7. At the end of the cooking time, the tripe will be tender, the sauce should be reduced and there will be a layer of red tomatoey fat on the surface ready to be mopped up with crusty pane di casa.
  8. Serve the delicious tripe soup.

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Also made with: Crushed tomatoes

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