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Tripe soup with beans

Difficulty: Medium Doses: for 4 people

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.


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.

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