Tripe with Beans

Tripe with beans is a hearty dish that brings together two ingredients rich in flavors and tradition. Here is the recipe:

Ingredients

• 500 g of clean and blanched tripe
• 300 g of dried borlotti beans (or equivalently canned beans for a quicker option)
• 1 carrot
• 1 onion
• 1 stalk of celery
• 2 cloves of garlic
• 400 g of tomato passata
• Vegetable broth as needed
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Pecorino Romano cheese (optional)
• Chili pepper (optional)

If you are using dried beans, remember to soak them the night before.

Preparation

1. In a large pot, sauté the chopped onion, carrot, and diced celery with a drizzle of extra virgin olive oil. Add the garlic and, if you like, a chopped chili pepper.
2. Cut the tripe into strips or pieces and add it to the sauté, letting it flavor by browning for a few minutes.
3. Add the beans (if you have used dried beans, drain them from the soaking water), then cover with the tomato passata and add vegetable broth until all the ingredients are covered.
4. Let it cook on low heat for about 1 hour and a half, or until the beans and the tripe are tender. If necessary, during cooking, add more broth to maintain the right level of liquid.
5. Season with salt and pepper and, at the end of cooking, if you like, sprinkle with grated Pecorino Romano cheese.
6. Serve hot, perhaps accompanied by slices of toasted homemade bread.

Curiosity

Tripe is a very ancient dish, widespread in various Italian regions, each with its variations. In this case, we have a recipe inspired by Tuscany, where the combination with legumes is traditional and appreciated for its energy contribution and the contrast of textures.