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- Ingredients
- Recipe
- Double1 kg
- white beans1 kg
- medium chopped onion1 unit(s)
- bacon400 g
- smoked sausage400 g
- small pepper1 unit(s)
- salt to taste
- black pepper to taste
- rib broth1 unit(s)
- green smell to taste
- vinegar2 tablespoon
- Place the tripe in a very large basin and wash in running water twice. The second time, add vinegar and let it soak while you prepare the beans.
- Cook the beans as usual in the pressure cooker. Then wash the belly. Fill a very large pot with water and, when it is very hot without boiling, add it with the juice of 1 lemon. Let it boil.
- Do this 3 times, always changing the water and washing the stomach again. This process serves to leave the stomach with a smoother taste, as well as helping to soften it.
- Cut the tripe into small pieces and boil one last time. Cut the sausage into slices and chop the bacon, onion and pepper into very small pieces.
- Heat a pan and put the bacon and sausage to fry. When they are slightly golden, add the onion and bell pepper and sauté well. Finally, add the parsley, salt and pepper. Add the sautéed to the beans and mix well.
- Add the chopped tripe. Dissolve the rib broth in a little of the tripe cooking broth and add to the beans. Mix well until incorporated. Serve it hot.
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