Time: 1 hour
  Difficulty: easy
  Serves: 4


  • 1 medium sized potato, peeled and diced

  • 1 onion, chopped

  • extra virgin olive oil as needed

  • 1 sprig rosemary

  • several leaves of fresh sage

  • 1.5 kg veal tripe, rinsed well and cut into strips about 1 cm wide

  • 2 carrots, chopped

  • 2 sticks of celery, chopped

  • 2 ripe tomatoes, or 200 g canned crushed tomatoes, plus juice

  • beef stock, as needed

  • 200 g canned white beans

  • grated parmesan

  • salt


Boil the potato in salted water to cover until it is just tender.

Sauté the onion in a few spoonfuls of the eextra virgin olive oil, then add the tripe, sage, rosemary and brown the tripe well together with the herbs.

Add the carrots, celery and ripe tomatoes to the saucepan with the tripe. Continue to brown everything and then add enough of the hot beef stock to cover all the tripe and vegetables.

Lower the heat, cover with a lid and simmer for about an hour.

Add the beans and the  boiled diced potato, lightly mashed  and a little more stock. Continue cooking for another 20 minutes over medium heat.

Serve with a generous sprinkling of grated parmesan cheese