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Offal soup rich in collagen, protein and minerals
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 bottle (medium) of Tripe, head and trotter soup (250 g) has 170 calories. That works out to 68 calories per 100 g. It contains 4 g of carbs, 20.5 g of protein, 7.8 g of fat and 0 g of fiber. Its 2.3 µg of B12 covers 94% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 bottle (medium) · 250 g
170
KCAL / 250G
Carbs
4g
· 1% DV
Protein
20.5g
· 41% DV
Fat
7.8g
· 10% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 49% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 170 kcal | |
| Total fat | 7.8 g | 10% |
| Saturated fat | 2.63 g | 13% |
| Trans fat | 0.08 g | |
| Sodium | 800 mg | 35% |
| Total carbohydrate | 4 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 20.5 g | 41% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 bottle (medium) | 250 g | 170 kcal |
| 1 tablespoon (whole) | 15 g | 10 kcal |
| 1 ounce (small) | 30 g | 20 kcal |
| 100 g | 100 g | 68 kcal |
| 1 cup (small) | 180 g | 122 kcal |
| 1 cup (medium) | 250 g | 170 kcal |
| 1 serving (large) | 300 g | 204 kcal |
| 1 bottle (large) | 500 g | 340 kcal |
| 1 bottle (jumbo) | 1000 g | 680 kcal |
Calculated from 68 calories per 100 g.
Tripe, head and trotter soup is a savory soup made with tripe and broth or meat from an animal’s head and feet. Recipes vary: some combine all three, while others focus on tripe or on head and trotters.
Tripe, head and trotter soup has a rich, meaty broth and a distinctive flavor from the offal. Garlic, vinegar, lemon, and chili are often served alongside it, letting diners add sharpness or heat to balance the richness.
Tripe, head and trotter soup is made by thoroughly cleaning the offal, simmering it until tender, then chopping the meat and serving it in its cooking broth. Some cooks thicken the broth with flour; others rely on the gelatin released during cooking.
Tripe soup is made chiefly from an animal’s stomach lining, whereas head and trotter soup uses meat and connective tissue from the head and feet. Tripe, head and trotter soup may combine these ingredients, though the exact mix depends on the recipe.
Garlic vinegar adds a sharp, pungent contrast to the rich broth of tripe, head and trotter soup. It is usually served separately so each person can season their bowl to taste rather than having the vinegar dominate the pot.
Eat tripe, head and trotter soup hot, seasoning it at the table with garlic vinegar, lemon, or chili if desired. Bread is a common accompaniment, and the meat is eaten along with the broth rather than treated as a separate course.
Tripe, head and trotter soup can set or become gelatinous when chilled because collagen from the head and feet dissolves into the broth during cooking. It usually loosens again when gently reheated; add a little water or stock if the texture remains too thick.
Tripe, head and trotter soup keeps for a short time in the refrigerator when cooled promptly and stored in a covered container. Reheat only the portion you plan to eat until steaming hot, and discard it if it was left out for an extended period.
Yes, tripe, head and trotter soup can be frozen in meal-sized airtight containers. Leave room for the liquid to expand, thaw it in the refrigerator, then reheat gently; the broth may set while frozen but should loosen as it warms.
The broth in tripe, head and trotter soup can contain collagen from connective tissue, but eating the soup is not a proven treatment for joint disease. Enjoy it as food, not as a substitute for medical care.
Vitamins
B12
2.25µg · 94% DV
B3
3.5mg · 22% DV
B5
0.8mg · 16% DV
B2
0.2mg · 15% DV
Minerals
Selenium
21µg · 38% DV
Sodium
800mg · 35% DV
Zinc
3mg · 27% DV
Phosphorus
155mg · 22% DV
Potassium ⭐
288mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 170 calories in 1 bottle (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Tripe, head and trotter soup is a traditional Turkish offal soup made by simmering tripe with parts of the head and feet until tender. Recipes vary by region and kitchen: some are thickened or enriched with a dressing, while others keep the broth relatively simple. It is often found at specialist soup shops as well as cooked at home.
Served piping hot, it is commonly finished at the table with garlic vinegar, lemon or chilli, and may be eaten late at night or as a substantial meal in colder weather. The broth is protein-rich for a soup, with 8.2 g of protein per 100 g. For a lighter bowl, go easy on added fat and bread, and use lemon or vinegar for extra brightness.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.63g
MONOUNSATURATED
3.05g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.