Recipe by CJAY
Posted for ZWT7-Italy. I found this on alleasyrecipes.com.
Top Review by A Kept Man
When you are one of six children, you don't get to discuss what's for dinner. You eat what is served or you go hungry. So I was eating Tripe Soup before I could spell Tripe. Before learning it was the lining of a stomach, I had eaten Irish, Italian, German, Polish, Czechoslovakian, and Mexican versions of Tripe Soup and/or Stew.<br/><br/>I made a half recipe intending to eat it myself over the next week. My childbride and our son both loved it. Fortunately our son graduates from college this year. ;)
- 1 lb tripe, cut into 1 1/2 by 1/8-inch strips
- 1 1⁄2 cups dried white navy beans
- 1⁄2 cup olive oil
- 1 cup coarsely chopped onion
- 1 cup coarsely chopped scraped carrot
- 1 cup coarsely chopped celery
- 1 cup coarsely chopped leek, including 2 inches of the green tops
- 1 cup coarsely chopped cabbage
- 4 medium firm ripe tomatoes, peeled, seeded and coarsely chopped
- 4 medium garlic cloves, peeled and coarsely chopped
- 1 teaspoon crumbled dry oregano
- 1 tablespoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 quart chicken stock (fresh or canned)
- 1 cup coarsely chopped fresh spinach
- 2 medium boiling potatoes, peeled and cut into 1/2-inch dice
- 2 tablespoons tomato paste
Directions See How It's Made
- Place tripe in a large saucepan and add enough cold water to cover it by at least 2 inches.
- Bring to a boil over high heat, then reduce the heat to low and simmer partially covered for 1 1/2 hours. Drain the tripe in a sieve and set aside.
- Meanwhile, combine the beans and 3 qts. of water in a heavy saucepan and bring to a boil over high heat.
- Boil briskly for 2 minutes, remove the pan from the heat, and let the beans soak for 1 hour. Pour off the soaking water and set the beans aside.
- In a heavy 6-8 quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions, carrots, celery, leeks, and cabbage.
- Stir well, cover the casserole, and simmer over low heat for 15 minutes, or until the vegetables are soft but not brown.
- Add the tripe, beans, tomatoes, garlic, oregano, salt, pepper, and chicken stock and, stirring frequently, bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 1 hour.
- Then stir in the spinach, potatoes and tomato paste, and continue to simmer for about 20 minutes longer, or until the beans and potatoes are tender but not falling apart.
- Taste for seasoning and serve at once from a heated tureen or soup plates.