Buon appetito!
Soup with beans and tripe
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 1 bottle of ELVEA Passata di Datterini 100% Toscano (Selezione del Maestro)
- 250 grams of white beans
- 400 grams of tripe
- pepper
- salt
- bottle of vinegar
- June 1st
- 1 carrot
- 2 tablespoons olive oil
- 2 dl red wine
- 4 deciliters of water
- Sage
- 1 bay leaf
Preparation
-
1
If you are using dried white beans, soak them in cold water the day before.
-
2
Rinse the tripe and put it on to cook in water with salt and a splash of vinegar. Cook for about two hours until tender.
-
3
Finely chop the onion and the carrot and sauté in a little olive oil. Add the beans, passata, red wine, and water.
-
4
Finely chop the sage and add it along with the bay leaf.
-
5
Season with pepper and salt and cook with the lid on.
-
6
Cut the tripe into pieces and add. Simmer a little longer.
-
7
Taste if it is seasoned enough and serve.
Psst… chef’s tip
Delicious with crostini rubbed with garlic.
Enjoy your meal!
