Tripe in Wine

Trippa in Umido

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

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.


  • 1 kg/ lb calves’ tripe
  • 500 g/1 lb2 oz tomatoes, peeled and chopped
  • 300 g/10 oz butter beans, dried or fresh
  • 1 stick celery, finely chopped
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 1 clove garlic, finely chopped
  • 1 sprig basil
  • 12 baby potatoes
  • 2 tablespoons olive oil
  • 50 g/ oz butter
  • 1 bunch parsley, finely chopped
  • freshly grated Parmesan cheese
  • salt and freshly ground black pepper


    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 cm/½ in × 4 in.

    Fry the celery, onion, carrot and garlic in oil and butter until lightly golden. Add the tomatoes and fry until they have made a sauce. Add the tripe, season with salt and pepper, add the basil, and cook to the butcher’s recommended time.

    Cook on a low heat, covered, but check from time to time and if the sauce starts to get a bit dry, add a little water. Half way through the cooking add the tiny potatoes. Keep stirring the tripe every now and then to make sure it does not stick. Check the seasoning.

    To serve, ladle the tripe into shallow soup bowls. Add the cooked butter beans and sprinkle with parsley and grated Parmesan cheese.