We love tripe soup so much that we have created a recipe that combines all the regional traditions
There is not a single tripe soup. Very famous in the thirty version where tripe meets a very rich mixture of vegetables, Roman-style where mint and pecorino make the difference, Neapolitan style (one of the few versions in which it is presented in white, enlivened by the inevitable chili) and Milanese where the tripe goes well with beans and is called busecca, it is a first course loved from north to south, recently revalued. In fact, like many traditional poor dishes, after many years of oblivion, it is back in fashion thanks to its simple and decisive taste that speaks of ancient and never forgotten flavors.
Our recipe
If you are wondering which is the best recipe for tripe soup, the answer is: the one you like best! We, undecided between the various preparations, have made one capable of bringing together all the flavors of our regions. Here's how to make a tripe soup with tripe, tomato, potatoes, beans, pumpkin, chilli and pecorino.
How to make tripe soup
Ingredients for 6 people
500 g clean tripe, 150 g potatoes, 150 pumpkin pulp, 80 g softened borlotti beans, 50 g carrot, 50 g celery, 50 g onion, a glass of tomato puree, bay leaf, rosemary, chilli, pecorino, meat broth , extra virgin olive oil, salt, pepper.
Method
Simmer the beans for 45 minutes starting from cold water and set aside. Cut the vegetables into cubes and brown them in a saucepan with 3 tablespoons of oil, bay leaf and chilli. After a couple of minutes, add the tripe, season it with the sauté and season with salt and pepper. Add the tomato puree, cover with the meat broth and cook with the lid on for 45 minutes. Add the beans and a sprig of rosemary and cook for another 1 hour. Turn off and serve with grated pecorino.
This recipe has already been read 589 times!