Stewed tripe with beans
Instructions
Wash the tripe in running water, cut it into strips and Pan fry for 10 minutes in lightly salted water and flavoured with half an onion studded with cloves.
Drain the water eliminating tripe.
Cut the remaining onion, carrots and celery into strips, or mince.
Fire place a saucepan with butter and a spoonful of oil, add the vegetables and let them wilt, add the tripe, add salt and pepper, stir and add the previously blanched tomatoes in boiling water, peeled and pureeing.
Coperchiate and cook for an hour.
While cooking add, from time to time, a little bit of water in which you did loose the nut.
United also halfway through the cooking the beans, stirring occasionally.
Sprinkle the tripe, before removing it from the fire, with the parsley.
Serve immediately in the table having the warning to warm the plates of Diners in the chafing dish, if you want to keep warm.
