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.