Tripe soup with beans - Ricette Degusto
De gusto agri-food product of the Region Friuli - Venezia Giulia - The tripe soup, also called sguazèt, was considered a fine dish for festive lunches and special occasions: it was tradition for...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.de-gusto.it.
Cooking tools:
- Stove
- Stockpot
- Cutting board
- Chef's knife
- Peeler
- Colander
- Kitchen scale
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- ½ kg mixed tripe (veal, beef, pork),
- 1 kg of potatoes,
- 300 g of beans,
- 50 g of bacon,
- 10 g of dried mushrooms,
- 1 onion
- 2 carrots,
- 2 stalks of celery,
- 2 leaves of laurel,
- 1 glass of white wine,
- 1 tablespoon of tomato pulp,
- 1 clove of garlic,
- 4 slices of bread of about 2 cm thickness,
- 4 tablespoons of extra virgin olive oil.
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