Recipe: Dominica Christmas Traditional Tripe Soup

At Rosalie Bay, we like to savor the holiday season with a traditional Dominican dish: Tripe Soup. Prepared by our beloved Chef Seraphine, this classic dish will warm your heart and is sure to get you into a festive mood! Enjoy this during the holiday season at Zamaan, or bring the taste of Dominica into your home by following this recipe.

Tripe Soup


  • 2 lbs (0.9kg) pork or beef tripe clean and stripped of fat
  • ½ gallon (2 lt) water
  • 4 limes, divided
  • 2 teaspoons salt (or more to taste)
  • A pinch of pepper
  • 2 red onions chopped into small cubes
  • ½ teaspoon mashed garlic
  • ½ cup chopped celery
  • 4 green bell peppers cut into small pieces
  • Add 6 cups water (may not need it all)
  • 3 large potatoes cut into cubes
  • 1 large carrot diced
  • Pinch of oregano


  • Boil the tripe in the water until tender, adding the juice of two limes, cilantro, a teaspoon of salt and a pinch of pepper to the water.
  • Cool to room temperature, remove the water and cut into small pieces.
  • In a pot heat the oil over low heat, add the onions and garlic.
  • Cook and stir until the onions become transparent. Add celery, and peppers. Cook covered over low heat for a minute. Add the oregano and stir. Add the tripe.
  • Cook over medium heat for five minutes. Add 3 cups of water, potatoes and carrots.
  • Simmer covered over low heat until the potatoes and carrots are cooked.
  • Season with salt to taste.
  • Garnish with the remaining limes cut into wedges and serve with hot sauce.
Notes: For Dumplings
  • Pinch of salt
  • 1 cup flour
  • ½ cup water

Mix all ingredients in a mixing bowl and knead (mix) to a stiff peak, when texture is good, make three balls with dough. Place on a cutting board, roll dough lengthwise and cut into small pieces.

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