Tripe with beans, a main dish or even a one-dish meal that is part of the Italian culinary tradition, a simple yet very tasty and hearty preparation.
You can use either cannellini beans (with a more delicate flavor) or borlotti beans as we did.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4/6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Tripe with Beans:
- 1.65 lbs tripe
- 5.3 oz dried borlotti beans (you can also use cannellini beans)
- 1 carrot
- 1 onion
- 1 celery stalk
- 3 cups tomato purée (or chopped tomatoes)
- 1 glass dry white wine
- 1 clove fresh garlic
- to taste fine salt
- to taste black pepper
- 1 leaf bay leaf
- 3 tablespoons extra virgin olive oil
Tools for Tripe with Beans:
- 2 Casserole
- 1 Knife
- 1 Cutting Board
Steps for Preparing and Cooking Tripe with Beans:
Soak the beans in a bowl for 12 hours, then rinse them well and place them in a pan with a bay leaf, cover with the lid and cook for 1 hour until they are soft. Alternatively, you can use ready-cooked steamed beans or cook the beans in a pressure cooker.
Clean the vegetables and dice them small, also slice the tripe into strips and rinse it well under running water.
In a large saucepan, place the extra virgin olive oil, add the vegetables, the garlic clove and cook for 5 minutes until the vegetables begin to soften, remove the garlic, then add the tripe, brown it for a few minutes, deglaze with the white wine.
When the wine has evaporated, add the tomato purée or chopped tomatoes, salt and pepper, and add 1 1/3 cups of water.
Cover the pan with the lid and cook for 40 minutes, then add the beans drained from the cooking liquid, adjust the salt and continue cooking for another 20 minutes.
Serve the tripe with beans immediately on individual plates.
