Tripe with Beans

Name: Tripe with Beans
Prep time: 40 min
Cook time: 130 min
Total time: 170 min
Yield: 6
Ingredients: Dried cannellini beans 5.3 oz; Tripe 2.1 lbs; Carrots 1; Celery 1 rib; White onions 1; Peeled tomatoes 3 ¼ cups; Water 1.7 cups; Bay leaves 4 leaves; Garlic 2 cloves; Marjoram 3 sprigs; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

332.9

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 332.9
Carbohydrates g 18.3
of which sugars g 7.1
Protein g 32.9
Fats g 14.2
of which saturated fat g 5
Fiber g 101.1
Cholesterol mg 6.6
Sodium mg 262.4

Difficulty: Easy
Prep time: 40 min
Cook time: 2 h 10 min
Serving: 6 persone
Cost: Average
Note + the soaking time for dried beans

PRESENTATION

The tripe with beans recipe takes us back to a rustic and timeless home kitchen. Many of you will know and appreciate Roman-style tripe, the Parmesan-style tripe from Emilia-Romagna, Florentine tripe, or the spiced Milanese busecca. Tripe is a peasant dish that keeps alive a simple and genuine culinary taste that is still passed down from family to family. This recipe calls for the addition of delicately flavored cannellini beans, which will give more body to the dish. Serve the tripe with beans with some toasted bread and a good glass of red wine!

INGREDIENTS: Dried cannellini beans 5.3 oz (150 g); Tripe 2.1 lbs (950 g); Carrots 1; Celery 1 rib; White onions 1; Peeled tomatoes 3 ¼ cups (750 g); Water 1.7 cups (400 g); Bay leaves 4 leaves; Garlic 2 cloves; Marjoram 3 sprigs; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

Preparation

How to prepare Tripe with Beans

To prepare the tripe with beans, place the cannellini beans in a bowl and soak them in cold water for 12 hours 1. After this time, drain, rinse, and cook them in a pot, starting with cold water. Also, add some bay leaves 2. Cooking time will be about 1 to 1.5 hours: they should be soft but still firm. Clean and finely chop celery, carrot, and onion 3.

Cut the tripe into strips 4 and rinse it thoroughly under running water. Mash the peeled tomatoes with a fork 5. Pour a drizzle of oil into a saucepan, add celery, carrot, onion, and garlic 6. Sauté for 5 minutes.

Add the tripe and let it brown for another 5 minutes 7. Then add the tomatoes 8 and water, using the same bowl that contained the tomatoes 9. Season with salt.

Cover with a lid 10 and continue cooking for about 40 minutes. Halfway through cooking, remove the garlic 11. After about 40 minutes, the beans should also be cooked 12

Drain them 13 and add them to the pan with the tripe 14 and season with marjoram leaves 15.

Continue cooking for about 20 minutes 16. Adjust salt and pepper 17 and serve the tripe with beans hot 18.

Storage

Tripe with beans can be stored in the refrigerator for up to 1-2 days, covered with plastic wrap; if desired, it can also be frozen.

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Tripe with Beans

PRESENTATION

How to prepare Tripe with Beans

Storage

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