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Soups

Corbo

The Quirky Foodster Team

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20 minutes
Prep
90 minutes
Cook

Ingredients

  • 600 g (1.3 lb) Cleaned beef tripe, cut into strips
  • 1.5 litres (6 cups) Water
  • 1 large Red onion, chopped
  • 4 Garlic cloves, minced
  • 1 tbsp Fresh ginger, minced
  • 1.5 tbsp Berbere spice blend
  • 2 tbsp Tomato paste
  • 45 ml (3 tbsp) Vegetable oil
  • 1.5 tsp Salt

Method

  1. Rinse the tripe thoroughly and place in a large pot with the water. Bring to a boil, skimming any foam.
  2. Reduce heat and simmer for 60–75 minutes until tender, then remove the tripe, reserving the broth.
  3. In the same pot, heat the oil and sauté the onion until golden, about 8 minutes.
  4. Add the garlic and ginger and cook for 1 minute, then stir in the berbere and tomato paste.
  5. Return the reserved broth and tripe to the pot and simmer together for a further 20 minutes.
  6. Season with salt to taste and serve hot in bowls with kicha or injera.

Introduction: Corbo is a hearty, slow-simmered soup made from offal (commonly tripe) and is traditionally prepared for celebrations and gatherings where a whole animal has been slaughtered, reflecting a nose-to-tail approach to festive cooking in Eritrean households.

Cultural Background: Corbo is a hearty, slow-simmered soup made from offal (commonly tripe) and is traditionally prepared for celebrations and gatherings where a whole animal has been slaughtered, reflecting a nose-to-tail approach to festive cooking in Eritrean households.

Storage: Refrigerate for up to 3 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop until piping hot throughout.

Tips: Simmering the tripe separately first, then combining with the spiced base, keeps the broth clear and well-seasoned. Trim excess fat from the tripe before cooking for a cleaner-tasting soup.

Variations: Add cubed potato for a heartier, stew-like variation. Use lamb offal in place of tripe in some regional versions. Not naturally vegetarian; a mushroom and root vegetable broth is a reasonable non-authentic substitute if needed.

Nutrition: Calories: 265 kcal · Protein: 24 g · Carbs: 8 g · Fat: 15 g · Fiber: 2 g

FAQs:

Q: Can I use a different cut of offal?
A: Yes — tripe is most common, but some households use a mix of offal cuts depending on what’s available after a slaughter.

Q: Why is this soup served at celebrations specifically?
A: It traditionally makes use of offal from an animal slaughtered for a festive occasion, so little goes to waste.

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