Trippa alla Piemontese
A comforting Piedmontese stew of tender shredded beef tripe slowly simmered with borlotti beans, tomatoes, white wine, and rosemary.
- Prep
- 20 min
- Cook
- 110 min
- Total
- 130 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Large heavy-based casserole or Dutch oven
- •Chopping board
- •Chef's knife
- •Colander
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 21 g
- carbs
- 24 g
- fibre
- 6 g
- protein
- 38 g
- calories
- 460 kcal
Instructions
- 1
Rinse the pre-cleaned tripe under cold running water, drain thoroughly, and slice into thin finger-length strips.
- 2
Heat the olive oil and butter in a large heavy-based saucepan over medium heat.
- 3
Add the diced onion, carrot, and celery, cooking for 8 minutes until soft and translucent.
- 4
Stir in the minced garlic, chopped rosemary, and bay leaves until aromatic, about 1 minute.
- 5
Add the sliced tripe to the pan and cook for 5 minutes, stirring well to coat in the soffritto.
- 6
Pour in the white wine and simmer until the alcohol vapour subsides, about 3 minutes.
- 7
Stir in the chopped tomatoes and warm beef broth, then season with salt and freshly cracked black pepper.
- 8
Cover the pan, lower the heat to a gentle simmer, and cook for 90 minutes until the tripe is meltingly tender.
- 9
Add the drained borlotti beans and simmer uncovered for a further 15 minutes to thicken the sauce.
- 10
Discard the bay leaves, ladle the stew into warmed shallow bowls, and top with grated Grana Padano.
Chef's tips
Ask your butcher for par-boiled, pre-cleaned tripe (trippa precotta o sbiancata) to save hours of prep time. If the tripe still has a lingering pungent aroma, boil it in fresh water with a splash of white vinegar for 5 minutes before slicing.
Ingredient substitutions
- cooked borlotti beans → cooked cannellini beans or bianchi di Spagna
- Grana Padano → Parmigiano Reggiano
Storage
Cool completely and store in an airtight container in the refrigerator for up to 3 days, as the flavour improves over time.
Reheating
Reheat gently in a saucepan over medium-low heat with a splash of broth or water until piping hot throughout.
Common mistakes to avoid
- •Using raw, untreated green tripe without extensive multi-stage cleaning and preliminary boiling.
- •Boiling the stew over fierce heat instead of maintaining a slow, gentle simmer, which makes the tripe tough.
- •Adding the cooked beans too early, causing them to break down completely into mush.
Serving suggestions
Cooked Trippa alla Piemontese?
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