Beef Honeycomb Tripe Braised with Pancetta and Cannellini Beans

20 min prep

225 min cooking

Serves 4

Difficulty 2/5

A much beloved dish in Rome, this stew is delicious served either with or without the cannellini beans. While the tripe is simmering, prepare the rest of the ingredients for efficiency. Instead of stove-top simmering, use an electric pressure cooker to cook the tripe to save time (see Tip, below). Bread is a must with this dish.

1. Rinse the tripe under cold water. Cut the tripe into pieces 1 inch (2.5 cm) wide and 4 inches (10 cm) long. Place in a large deep pot and add 8 cups (2 L) water and 1 tsp (5 mL) salt. Bring to a boil over high heat. Cover, reduce heat and simmer for 2½ hours until the tripe is tender and just slightly chewy. Drain, discarding the cooking liquid. 2. Meanwhile, heat oil over medium heat in a large saucepan. Add pancetta and cook, stirring, until the fat is released. Add onion, carrot, celery and garlic; cook, stirring, for about 4 to 5 minutes or until the onion is soft but not brown. Stir in wine and hot pepper flakes; simmer until liquid is reduced by half. Stir in tomato purée, beef stock, Parmesan rind (if using), pepper and ½ tsp (2 mL) salt. Remove from the heat; set aside. 3. Stir tripe into the sauce. Bring to a simmer; reduce heat and simmer for 1 hour, adding water if the sauce becomes too thick, or until tripe is very tender. Season with salt and hot pepper flakes to taste. Stir in cannellini beans and heat through. Serve garnished with mint and sprinkled with the cheese. Serve bread on the side for dipping into the sauce.

Beef Honeycomb Tripe Braised with Pancetta and Cannellini Beans

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Honeycomb Tripe