In Italy tripe a la piacentina is prepared in many different ways depending on the city you are in. Traditionally a winter recipe, in the Piacenza area, it is prepared with tomato sauce, beans and lard. It is a very easy recipe, but cooking time requires attention. Depending on the type of tripe, cooking time varies. If the tripe is pre-cooked, cooking requires less time. If the tripe is fresh, then it will require up to four hours cooking. We always recommend tasting before serving to check it has cooked sufficiently.
INGREDIENTS FOR FOUR
1 celery stalk
1 laurel leaf
Extra virgin olive oil
800 grams tripe
500 grams Spagna beans
50 grams lard
Brown minced celery, onion, carrot in olive oil.
Prepare the beans: if you choose fresh beans, soak for at least 24 hours in fresh water. Canned beans only require rinsing.
Add the sage and laurel to the minced vegetables.
Carefully wash the tripe and cut in thin slices and then add to the vegetables.
Add half a glass of broth, tomato sauce and cook.
Stir from time to time and add broth if necessary to avoid the tripe from burning or sticking to the pan.
Towards the end, add the beans and the lard and cook for a few more minutes.
Serve tripe a la piacentina hot with a red Podere Casale Gutturnio Frizzante wine.