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Trippa di Fagioli

Trippa di Fagioli

Preparation

Procedure 3 hours 30 minutes

Cooking 3 hours

People 4 Easy difficulty

 

INGREDIENTS

 

250 gr dried Corona beans Sogno Toscano

50 gr butter

2 carrot

q.s. sage

.5 dl white wine

1 onion

6 large spoons of crushed whole peeled tomatoes

2 celery ribs (stalk)

1 kg tripe

100 g Pancetta Sogno Toscano

q.s. pepper

q.s. salt

 

Preparation

 

 

 

 

  1. Wash 1 kg of tripe (preferably foiolo) several times under running water and cut it into strips. Chop 100 g of Pancetta Clean 2 celery sticks and 2 carrots, wash and dry them; chop the celery with 1 peeled onion and cut the carrots into pieces.
  2. Put the pancetta and 100 g of butter in a pan, preferably earthenware, add the prepared vegetables. Add the tripe, the leaves of 1 sprig of sage, 5 large spoons of crushed whole peeled tomatodiluted in a ladle of water, salt and pepper; mix everything and pour 0,5 l of white wine.
  3. Cover with a lid and cook over low heat for about 3 hours, stirring often with a wooden spoon and occasionally adding a ladle of boiling water.
  4. In the meantime, boil 250 g of corona beans in plenty of water without salting them; when they are tender, drain them. Add the beans and mix them with the tripe, about 10 minutes before the end of the cooking seasoning with salt. Serve by adding sage leaves to taste.
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