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

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

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