Pamplina Soup

Pamplina Soup

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4 to 6
Author Connie Veneracion


  • 70 grams smoky Spanish chorizo (Bilbao or Iberico, either is good), chopped
  • small piece of ham bone
  • 1 cup chopped cooked beef (scrap ham meat, if you have some, will probably taste better)
  • 1 cup chopped cooked ox tripe
  • 4 cloves garlic chopped
  • 1 onion chopped
  • 1 red bell pepper cored, seeded and chopped
  • 2 cups shredded cabbage (white cabbage or pechay baguio)
  • 2 tablespoons olive oil
  • salt to taste
  • pepper to taste


  • Heat the olive oil in a large pot. Saute the garlic and onion. Add the chopped chorizo, beef (or ham) and tripe. Cook, stirring, until the chorizo bits start to render their color.
  • Pour in about eight cups of water.
  • Throw in the ham bone.
  • Season with a little salt (chorizo is salty and so is the ham bone so go easy on the salt) and pepper.
  • Bring to the boil then lower the heat, cover and simmer for an hour.
  • After an hour of simmering, add the bell pepper and cabbage. Simmer for another ten minutes.
  • Pamplina Soup
  • Serve the pamplina soup hot with crusty bread.