Caribbean-inspired beef tripe and dumplings soup

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

6 Responses

  1. Ryan says:

    miss connie, is it ok to use squid/vegetable balls sold in supermarkets instead of making the dumplings? thanks

  2. Crisma says:

    Oh, this one looks so good, especially having the homemade dumplings there. I will definitely try this one, Connie. Thanks

  3. Ken_L says:

    Most recipes suggest blanching tripe first, then draining, then cooking. Being an obedient cook I always do what I’m told :). You think it’s not necessary? It would certainly make tripe dishes simpler.