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Tripe soup with beans
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
½ kg mixed tripe (veal, beef, pork),
1 kg of potatoes,
300 g of beans,
50 g of bacon,
10 g of dried mushrooms,
1 onion
2 carrots,
2 stalks of celery,
2 leaves of laurel,
1 glass of white wine,
1 tablespoon of tomato pulp,
1 clove of garlic,
4 slices of bread of about 2 cm thickness,
4 tablespoons of extra virgin olive oil.
Introduction
The tripe soup, also called sguazèt, was considered a fine dish for festive lunches and special occasions: it was tradition for example to eat it after the midnight Christmas mass. It is a "poor" but tasty dish. Technically, the strips are obtained from one of the four stomachs of ruminants.
Preparing
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