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An ancient Tuscan recipe is the bean, barley and tripe soup. A hearty dish that contains various ingredients, all from the garden but reminding of old-fashioned flavors. Along with barley, beans, and tripe, potatoes are also added to give the soup a creamier texture.
Servings: 4 persone
Ingredients
- 150 gr Pre-cooked veal tripe
- 150 gr Dried Red Beans
- 100 gr Pearl barley
- 3 nr Potatoes
- 2 cucchiai Olive oil
- 100 gr Lardo
- 400 gr Tomato pulp
- 1 nr Onion
- 2 spicchi Garlic
- 2 dl White wine
- qb Sage
- qb Basil
- qb Rosemary
- qb Parsley
- qb Marjoram
- qb Oregano
- qb Salt
- qb Pepper
Instructions
- Soak the beans overnight.
- Peel, wash, and cut the potatoes into large chunks.
- Cook the potatoes and beans in plenty of water with two tablespoons of olive oil for about an hour and a half.
- Make a chopped mixture with half of the lardo, half an onion, one garlic clove, and some herbs, and sauté it for a few minutes with some oil, then add half of the tomato pulp.
- Let it cook for about 5 minutes.
- Add the mixture to the beans and potatoes, and cook for another 10 minutes.
- Pass half of the mixture (potatoes and beans) through a sieve and return it to the pot.
- Chop the remaining parts of lardo, onion, and garlic, and add them to the pot with two tablespoons of oil and the remaining herbs.
- Sauté and add the sliced tripe, cooking for about four minutes, then deglaze with white wine and let evaporate.
- Add the tomato pulp and cook for about 45 minutes.
- Cook the barley in boiling water for about 45 minutes.
- Drain and add to the beans along with the tripe. Mix and season with salt and pepper.
- Serve the soup hot and finish with a drizzle of oil.
Notes
If you want a softer preparation, replace the tomato pulp with 4 tablespoons of tomato paste diluted in 400 ml of water.
