This tremendously sustaining, rib-sticking soup is the pride of the city of Trieste and exists in various versions, although the basic principle of beans and cabbage remains the same. La jota must be very thick once cooked and is generally thought to be much more delicious the day after it has been made, left to rest overnight and then gently reheated. It is sometimes served as an accompaniment to local meat dishes rather than as an appetizer.
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