There are some beef tripe dishes in Italian cuisine. Tripe was used as food as early as in ancient Greece and Roman Empire. It was cooked over red hot embers back in those times. Ancient Romans made salsicha using tripe.
Each part of Italy boasts its own beef tripe recipe version. Beef tripe dishes are so loved by Italians that they are served even in luxurious restaurants.
Skillfully cooked beef tripe is indeed mouth-watering. Tripe is the first chamber of a cow’s stomach. Tripe is rich in proteins and low on fats. Today, cooking beef tripe is easy. It sells pre-cooked and thinly sliced in supermarkets. There also won’t be a problem to find pre-cooked canned beans.
Ingredients for Beef Tripe with Beans
- 400 g pre-cooked beef tripe
- 1 lb (500 g) canned beans
- 3-4 tablespoons olive oil
- 1 white onion
- 150 g tomatoes
- 1 tablespoon tomato paste
- 3 garlic cloves
- Several parsley stalks
- Few leaves basil saffron
- Chop garlic finely.
- Shred parsley, basil and saffron.
- Dice tomatoes finely.
- Chop one half of onion finely and put aside the other half for garnishing.
- Sauté onion, garlic and saffron in a saucepan.
- Then add tomatoes, tomato paste, parsley and basil. Reduce the heat to minimum.
- Cover and simmer the sauce for about 10 minutes.
- Then add beans and chopped beef tripe. Season with salt to taste.
- Simmer everything together for additional 10-15 minutes.
- Turn the heat off and let stand for about 5 minutes. Serve hot.
- Garnish with onion slices and greens.