Tripe in rustic style


(for 4 people)
600 g. of tripe
480 g. of cooked beans
100 g. of onion
1 carrot
1 blade of celery
200 g. of potatoes
1 stock cube
60 g. of tomato extract
Some leafs of sage
4 teaspoonfuls of olive oil
Salt and pepper


1. In a stew, dissolve the stock cube in some water, add the chopped onion and turn it golden. Add the carrots and the celery, clean and cut into peaces

2. Put the clean and cut into slices tripe in the stew and add the leafs of sage. Mix well until they have flavour. Add the tomato extract and two glasses of water. Add salt and pepper.

3. Peel and cut into pieces the potatoes. Add them in the stew. After one of cooking, add the beans. Cook it over a low heat during a ½ hour. Before serving hot, add the olive oil and mix.

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