Tripe and Bean Soup

Name: Tripe and Bean Soup
Total time: 10800 s
Yield: Serves 8 servings
Ingredients: 2 pounds tripe (preferably unbleached); 2 1/2 cups dried beans (about 1 pound 2 ounces or 500 grams); 1 cup tomato purée (about 8.8 ounces or 250 grams); 2 medium potatoes; 1/2 onion; 1 carrot; 1/2 celery stalk; 2 bay leaves; Coarse salt, to taste; 4 tablespoons olive oil

Erica Barbero @cook_13667785

Biella

This soup is a classic winter dish from the Piedmont region of Italy. Whenever I make it, I always cook a big pot and share it with my family, because making a large batch makes it even tastier!

Erica Barbero @cook_13667785

Biella

This soup is a classic winter dish from the Piedmont region of Italy. Whenever I make it, I always cook a big pot and share it with my family, because making a large batch makes it even tastier!

Saved

Ingredients

About 3 hours

Serves 8 servings

2 poundstripe (preferably unbleached)
2 1/2 cupsdried beans (about 1 pound 2 ounces or 500 grams)
1 cuptomato purée (about 8.8 ounces or 250 grams)
2medium potatoes
1/2onion
1carrot
1/2celery stalk
2bay leaves
Coarse salt, to taste
4 tablespoonsolive oil

Saved

Steps

About 3 hours

1

Heat a large pot of water. When it comes to a boil, cook the tripe for 5 minutes. Drain it.
2

Sauté the onion, carrot, and celery in olive oil until golden. Add the fresh beans and cook for five minutes, then add the bay leaves and enough hot water to cover. Simmer like a soup for about 1 1/2 hours.
3

Add the tripe and more water if needed to keep everything covered. Stir in the tomato purée and cook over low heat for another 45 minutes.
4

Cut the potatoes into cubes and add them to the soup. Season with salt and cook for another 30 to 45 minutes, until the soup thickens.
5

If you use canned beans, the soup will still turn out well, and the cooking time will be much shorter (almost cut in half).