50g of white bean, dried
500g of tripe (stomach)
1 lemon
1 tablespoon of olive oil
50g of smoked bacon, diced
2 medium onions, diced
2 cloves of garlic, minced
4 carrots, peeled and grated
3 sprigs of fresh parsley, chopped
2 cubes of beef broth
Salt and black pepper to taste
Parmesan cheese, shredded
Italian-style toasted bread
50g of white bean, dried
500g of tripe (stomach)
1 lemon
1 tablespoon of olive oil
50g of smoked bacon, diced
2 medium onions, diced
2 cloves of garlic, minced
4 carrots, peeled and grated
3 sprigs of fresh parsley, chopped
2 cubes of beef broth
Salt and black pepper to taste
Parmesan cheese, shredded
Italian-style toasted bread
Soak the white bean in water overnight
Noon the next day, drain and reserve
Place the tripe in a pot with boiling water and let it simmer for 1 minute
Remove from heat and rinse under running water
Squeeze lemon juice over the tripe, then massage well, wash again under running water, and cut into strips
In a pan, warm the olive oil, add the smoked bacon and cook over low heat until golden
Add the onion, garlic, carrot, parsley, and let it simmer for 10 minutes over low heat
Add the tripe strips and stir well
Add 7 cups of water, white bean, and beef broth to the pot
Cook with the lid on until the tripe is tender, then reduce heat and cook for another 1 hour and 30 minutes or until the tripe is soft
Transfer to a baking dish and sprinkle generously with Parmesan cheese
This dish is best served with slices of Italian bread
Serves 6 portions
257 calories per serving.
