Tripe in Wine

Name: Tripe in Wine (Trippa in Umido)
Yield: Serves 6
Cuisine: Italy
Ingredients: 1 stick celery, finely chopped; 1 clove garlic, finely chopped; 1 sprig basil; 1 large onion, finely chopped; 50 g/1½ oz butter; 2 carrots, finely chopped; 12 baby potatoes; 1 bunch parsley, finely chopped; freshly grated Parmesan cheese; salt and freshly ground black pepper; 500 g/1 lb2 oz tomatoes, peeled and chopped; 1 kg/2½ lb calves’ tripe; 300 g/10 oz butter beans, dried or fresh; 2 tablespoons olive oil

Trippa in Umido

Preparation info

Serves
6

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

This dish is good reheated, and can be cooked the day before required. It keeps perfectly in the refrigerator. Fresh butter beans are available in the autumn from Middle Eastern shops.

Ingredients

1 kg/2½ lb calves’ tripe
500 g/1

Europe
Italy
Marche
Main course
Gluten-free
Autumn
Mediterranean

Method

If the beans are dried, soak them in cold water overnight. Boil them in unsalted water, and salt after cooking. Buy calves’ tripe ready blanched and check with your butcher how much longer it should be cooked. Cut the tripe into strips 1 cm × 10