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Tripe with beans and tomato sauce

Recipe from: 7/1/2002 12:00:00 AM
Ingredients 16
Servings 4
Time 40


  • 1 kg clean tripe, cut into 8 cm-wide strips
  • 2 onions, peeled and quartered
  • 2 celery stalks, sliced
  • 2 carrots, peeled and sliced
  • 1 x 410 g can butter beans, drained
  • 100 g Parmesan cheese, freshly grated
  • 200 ml olive oil
  • 2 onions, peeled and finely chopped
  • 1 x 410 g can tomato purée
  • 1 x 800 g can peeled tomatoes
  • 45 ml tomato paste
  • sprigs of rosemary, origanum and mint
  • 2 cloves garlic, crushed
  • 1 beef stock cube
  • pinch sugar


Put the tripe in a saucepan with the onions, celery, carrots and salt and fill the pot with water to cover.
Bring to the boil, cover and simmer for two hours.
Make the sauce while the tripe is cooking.
To make the sauce, heat the oil in a heavy-based saucepan.
Add the remaining ingredients and season with salt and freshly ground black pepper, to taste.
Simmer for at least one hour, or until the tomato sauce is thick and red.
Taste during cooking to check seasoning and stir often ot prevent burning.
When the tripe is cooked it should be al dente like pasta - it is unpalatable if over-cooked.
Remove the tripe from the saucepan and cut into 2 cm strips.
Add to the tomato sauce and simmer, covered, for 30 to 45 minutes, stirring frequently.
Add a little water if the sauce becomes too dry.
Adjust seasoning and remove the herb stalks.
Add the beans and heat through.
Sprinkle with Parmesan cheese and serve lukewarm with crusty bread.


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