Tripe (trippaย in Italian) Beans( fagioli in Italian)
Trippa e fagioli is a classic dish in regional Italian cuisine made from the edible lining of the stomachs of ruminants, primarily cows.
In Lombardy, tripe may also be the first part of the small intestine of a veal calf or a steer. It is a simple dish, it requires a few hours of cooking time.
Beef tripe dishes are so loved by Italians that they served in luxurious restaurants etc
This dish ofcourse is cooked differently in every part of ITALY.
INGREDIENTS:
Beef Tripe
cannellini Beans
canned tomatoes
onions
celery
carrots
galic
hot red peppers
extra vergin of olive oil
black paper
salt to taste.
white wine (optional)
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