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A recipeof the ancientTuscan cuisine and the soupof beans, barley and tripe. Asingle dishwhich contains various ingredients, all from the garden but which recalls the flavors of the past. Barley, beans and tripe are also addedpotatoeswhich allow greater creaminess to the soup.
Portions:4 people
Ingredients
- 150 gr Pre-cooked veal tripe
- 150 gr Dried red beans
- 100 gr Pearl barley
- 3 no potatoes
- 2 spoons Olive Oil
- 100 gr Lard
- 400 gr Tomato pulp
- 1 no Onion
- 2 segments Garlic
- 2 dl White wine
- to taste Sage
- to taste Basil
- to taste Rosemary
- to taste Parsley
- to taste Marjoram
- to taste Oregano
- to taste Salt
- to taste pepper
instructions
- Soak the beans overnight.
- Peel, wash and cut the potatoes into large pieces.
- Cook the potatoes and beans in plenty of water with the addition of two tablespoons of olive oil for about an hour and a half.
- Prepare a mixture with half lard, half an onion, a clove of garlic and some aromatic herbs and brown it for a few minutes with a little oil and add half the tomato pulp.
- Let it cook for about 5 minutes.
- Add the mixture to the beans and potatoes and continue cooking for about 10 minutes.
- Sieve half the mixture (potatoes and beans) and put it back in the pot.
- Chop the remaining parts of lard, onion and garlic and place them in the saucepan with two tablespoons of oil and the remaining aromatic herbs.
- Fry and add the tripe cut into strips, allowing it to flavor for about four minutes and pour everything in the white wine, allowing it to evaporate.
- Add the tomato pulp and leave to cook for about 45 minutes.
- Cook the barley in boiling water for about 45 minutes.
- Drain it and add it to the beans together with the tripe. Mix and add salt and pepper.
- Serve the soup piping hot and complete it with a drizzle of oil.
Notes
If you want to obtain a softer preparation, replace the tomato pulp with 4 tablespoons of tomato paste diluted in 400 ml of water.
Ottima ricetta.
Grazie, Arny! Siamo felici che tu abbia apprezzato la zuppa di fagioli, orzo e trippa. È un piatto robusto e pieno di sapore, perfetto per una giornata autunnale o invernale.
Mi piace molto preparare e gustare questa ricetta
Sono felice che ti piaccia questa ricetta!
Assolutamente deliziosa
Grazie mille! Siamo felici che tu abbia apprezzato la nostra ricetta.