Tripe Stew with Beans and Sausage

Name: Tripe Stew with Beans and Sausage
Prep time: 15 min
Cook time: 75 min
Total time: 570 min
Yield: 6 servings
Cuisine: Argentine
Ingredients: 1 kg pre-cooked tripe, well washed and cut into small strips; 200 g butter beans or cannellini beans; 1.5 l cold water, for soaking; 3 tbsp oil (sunflower, corn or olive); 4 carrots, in 1 x 1 cm dice; 2 onions, roughly chopped; 1 red pepper, roughly chopped; 2 celery sticks, chopped; 4 garlic cloves, peeled, germ removed and chopped; 200 g smoked bacon, in batons; 2 fresh pork sausages, in 1/2 cm slices; 250 ml red wine (1 glass); 2 l hot vegetable stock; 2 tins of plum tomatoes, chopped; 1 bay leaf; 1 tbsp chilli flakes (plus extra to scatter); Salt and freshly ground black pepper, as needed; Grated Parmesan, as needed

⏱ 9 h 30 min in total🔪 15 min prep🍳 75 min cooking🧊 8 h resting🍽 6 portiesMedium

The Argentine tripe stew: tripe cut into strips, beans, bacon and fresh sausage, braised for an hour and a half over low heat until both the beans and the tripe are genuinely tender. A thick, deeply flavoured broth, enriched with a red wine deglaze. Generous, cheap and made for winter lunches with family.

At the butcher's ask for tripe; it is sold pre-cooked and still needs rinsing thoroughly and cutting into narrow strips. About the sausage: this is the fresh kind, not the dried one.

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Ingredients

Measurements

🍽 6 servings

1 kg pre-cooked tripe, well washed and cut into small strips
200 g butter beans or cannellini beans
1.5 l cold water, for soaking
3 tbsp oil (sunflower, corn or olive)
4 carrots, in 1 x 1 cm dice
2 onions, roughly chopped
1 red pepper, roughly chopped
2 celery sticks, chopped
4 garlic cloves, peeled, germ removed and chopped
200 g smoked bacon, in batons
2 fresh pork sausages, in 1/2 cm slices
250 ml red wine (1 glass)
2 l hot vegetable stock
2 tins of plum tomatoes, chopped
1 bay leaf
1 tbsp chilli flakes (plus extra to scatter)
Salt and freshly ground black pepper, as needed
Grated Parmesan, as needed

Method

1
The tripe has to be pre-cooked, which is how it is normally sold: even so, rinse it well and cut it into fine strips. With raw tripe the 75 minutes in this recipe are not enough and it comes out rubbery.
2
In a large bowl, put the beans with the cold water and leave them to soak in the fridge for at least 8 hours, ideally overnight. Then drain them and throw the soaking water away.
3
In a large pot with the 3 tablespoons of oil, fry the carrots, the onions, the pepper, the celery and the garlic until lightly coloured. Add the batons of bacon, the slices of sausage, the soaked beans and the strips of tripe.
4
Deglazing with red wine: mix everything well in the pot, pour in the red wine and cook over medium heat for 2 minutes so the alcohol evaporates, scraping the base to release the meat juices.
5
Adding the liquids: add the hot vegetable stock and the chopped plum tomatoes. Season with the bay leaf, the tablespoon of chilli flakes, salt and pepper to taste.
6
Slow cooking and watching the base: cover the pot almost completely and cook over low heat for about 75 minutes, or until both the beans and the tripe are perfectly tender. As it goes, skim the surface from time to time and stir with a wooden spoon so the stew does not catch on the bottom.
7
Serve the stew very hot in bowls, dusting each plate with plenty of grated Parmesan and an extra pinch of chilli flakes to taste.