Sopas So Easy

Sorry, can't help but write that title. But this is truly a quick-cook sopas recipe! Effortless, flavorful, tasty, yummy, warm and tummy-filling! This is a family-original recipe. It was actually Hubby who thought of the ingredients first. Though he does not cook much, he always comes out with creative ideas on how to use different ingredients, and putting them together to produce something new. He is also quite creative with the left-overs.

My kids love sopas. They eat bowlfuls of it for lunch or dinner. In our family, sopas is not merely a soup or side dish, it is the main course by itself! I would usually boil some chicken pieces, debone and flake the meat, then use the stock to cook the macaroni. Healthy but time-consuming.

One day, when we were eating dimsum in a chinese restaurant, we were commenting on how flavorful the goto (beef tripe) was. Bingo! Hubby ordered 2 more servings for take home. He then proceeded to give me instructions on how to use the already cooked-beef tripe dimsum to make sopas. We tried it at home and it was successful!

This recipe is so easy to make because it already uses some pre-cooked ingredients. Ideal for those busy nights when you come home late from appointments or other commitments. Whenever we do not have much time for cooking, we would just pass by any chinese restaurants that offers dimsum, then, go back home to make this sopas. We also tried using the beef litid(ligaments) dimsum and the soup turned out more flavorful and thick.



We would usually add chopped spring onions. But there was none in this picture because this picture was taken from Daughter's bowl. She does not eat green onions.

3 servings beef tripe or beef litid
1 pack (500 gms) elbow or shell macaroni
6 C water
salt and pepper to taste
1/2 C milk (I usually use fresh milk, but evaporated milk can be used)
chopped green onions

1. Pour water in a big pan. Add the beef tripe or beef litid, including the meat juices or sauce. Bring to boil. You may want to cut the pre-cooked meat into smaller pieces to release more flavor. Simmer for at least 10 min.

2. Add the macaroni. Cook for 10 min or until al dente. Season to taste.

3. Pour in the milk, and bring to near-boil. I usually do not let the milk boil because it will cause curdles at the side of the pan and the consistency of the soup changes.

4. Laddle into soup bowls and sprinkle with lots of chopped green onions.

5. Serve piping hot!

Easy, isn't it?