Tripe with beans is a tasty and hearty main dish from the Italian culinary tradition. 🙂
Today is another alert day: it rained and the air has cooled a bit.
With such gray weather today, I preferred to stay indoors.
Luckily, I went shopping yesterday, so I had everything I needed to dedicate myself to cooking today.
I also stopped by the butcher to buy some tripe, which my family loves.
For lunch today, I cooked it with some borlotti beans.
Tripe requires a long cooking time to be tender and flavorful.
When I was a child, my mom often cooked it with potatoes or tomatoes.
I wanted to vary the recipe a bit. 😉
If you don’t have borlotti beans, you can use cannellini or black beans.
If you don’t have fresh beans, you can use dried ones but remember to soak them for at least 10 – 12 hours.
P.S.: Also try the:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Portions: 4 people
- Cooking methods: Stove, Slow cook
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Tripe with Beans
- 2.2 lbs tripe
- 1 onion
- 2 carrots
- 1 celery (stalk)
- 7 oz fresh borlotti beans
- 28 oz tomatoes
- 1 clove garlic
- to taste water
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pan
- 1 Wooden spoon
- 1 Knife
Steps for Tripe with Beans
In a pan, pour a drizzle of oil with the garlic, chopped onion, celery stalk, and sliced carrots.
P.S.: Those who do not like garlic can leave it whole and remove it halfway through cooking.
After 5 minutes, add the tripe cut into strips, the borlotti beans, and some hot water.
Stir with a wooden spoon and after 5 minutes, pour in the tomatoes.
Cover with a lid and cook for 50 – 60 minutes, stirring occasionally and adding hot water if necessary.
Add oil and salt.
Turn off and serve immediately.
Enjoy and have a good evening everyone!!!
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