Tripe soup

BeefBroth  ·  No known concerns

Savory liquid made by simmering beef or veal bones and meat, used as a base for soups and sauces.

Cream  ·  No known concerns

High-fat dairy product skimmed from milk, used to enrich sauces, coffee, and desserts. Contains milk allergen.

Vinegar  ·  No known concerns

Sour liquid made by fermenting alcohol into acetic acid, used as a preservative and flavoring in dressings and pickles.

corn starch  ·  No known concerns

Powdered starch extracted from corn kernels, used as a thickener in sauces, soups, and baked goods.

wheat  ·  No known concerns

Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.

sunflower oil  ·  No known concerns

Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.

EggYolk  ·  No known concerns

Yolk portion of hen eggs, fresh or dried; natural emulsifier rich in lecithin.

Carrot  ·  No known concerns

Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.

Celery  ·  No known concerns

Crunchy stalk vegetable eaten raw or cooked, low in calories. Contains celery allergen.

BellPepper  ·  No known concerns

Sweet pepper variety eaten raw or cooked, available in green, red, yellow, and orange. High in vitamin C.

Onion  ·  No known concerns

Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.

Garlic  ·  No known concerns

Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.

Spices  ·  No known concerns

General term for dried plant-based seasonings such as pepper, cumin, or cinnamon, used to flavor dishes.