Tripe with Beans

Tripe with beans is a hearty dish that combines two ingredients rich in flavor and tradition. Here is the recipe:

Ingredients

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

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

Preparation

1. In a large pot, sauté the chopped onion, diced carrot, and celery with a drizzle of extra virgin olive oil. Add the garlic and, if desired, a chopped chili pepper.
2. Cut the tripe into strips or pieces and add it to the soffritto; let it absorb flavor by browning for a few minutes.
3. Add the beans (if using dried ones, drain the soaking water), then cover with the tomato passata and add vegetable broth until all ingredients are covered.
4. Simmer over low heat for about 1 hour and a half, or until the beans and tripe are tender. If necessary, add more broth during cooking to maintain the right liquid level.
5. Adjust salt and pepper to taste and, at the end of cooking, sprinkle with grated Pecorino Romano if desired.
6. Serve hot, optionally accompanied by slices of toasted country bread.

Trivia

Tripe is a very ancient dish, popular in various Italian regions, each with its own variations. In this case, we have a Tuscan-inspired recipe, where the pairing with legumes is traditional and appreciated for its energy boost and contrasting textures.