Ristorante Rio Verde
Ingredients and quantities

Quantities for 8 people:

  • 1kg tripe
  • 500g tomato purée
  • 300g white beans
  • 1 onion
  • 1 carrot
  • 1 stick celery
  • 1tbsp white flour
  • 2tbsp extra-virgin olive oil
  • 2 knobs butter
  • 1 glass white wine
  • stock
  • lard
  • garlic
  • bay leaves and sage

Piacenza-style tripe

Type of recipe: Main courses


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Preparation method:

Clean and wash the tripe thoroughly. Blanch for a few minutes in a saucepan with the onion, celery, carrot, bay leaves and flour.

Drain well and cut the tripe into strips. Place in a pan with the lard and add some of the chopped vegetables previously used and some garlic. Add the tripe, butter, oil, sage and bay leaves. After a few minutes, pour in some white wine and allow to evaporate. Add the tomato and stock, cover and cook over a low heat for about 4 hours. Add the white beans, previously boiled, 10 minutes before the tripe is fully cooked.



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