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Ingredients
for
4
Ticino Tripe Soup
30 min., ready in 2 h. 30 min.
Time:
Ingredientsfor
- Ingredients
- 150 grams Borlotti bean (or other white dried beans)
- 3 Tbsps clarified butter
- 1 large onion (sliced into rings)
- 1 garlic clove (pressed)
- 2 carrots (cut in slices)
- 1 Leek (cut into strips)
- ¼ Celery root (cut in slices)
- ¼ Green cabbage (cut into strips)
- 1 small Cauliflower (broken into florets)
- 1 tsp Tomato paste
- 3 Tomatoes (cut into wedges)
- 500 grams Tripe (precooked from the butcher and cut into strips)
- 1 ½ liters Beef broth
- 2 potatoes (diced)
- 1 handful Italian Rice
- ¼ l Merlot
- salt
- peppers
- 100 grams Parmesan (grated)
Preparation
1.
Soak the beans overnight. Shake off the soaking water. Melt the butter in a pan, toss in the onion and garlic, then gradually add the remaining vegetables, beans, and finally the tripe.
2.
Steam the vegetables and deglaze with the broth. Simmer for 2 hours. If needed, add some broth. Add the potatoes and the rice and season with salt and pepper. Serve with the Parmesan cheese on the side.