Bean, Tripe and Oxtail Soup
calories: high
category: soup
cost: medium
difficulty: medium
preparation time: 180
Ingredients
Plain tripe 700 gr.
Curly tripe 700 gr.
Bacon 50 gr.
Oxtail 500 gr.
Spring Onions 1 bunch
Celery 2 stalks
Carrots 2
Dried Borlotti beans 250 gr.
Sage 5/6 leaves
Tomato sauce 150 gr.
Cloves 2
Butter 20 gr.
Vinegar 3 spoonfuls
Left over bread 6 slices
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Curly tripe 700 gr.
Bacon 50 gr.
Oxtail 500 gr.
Spring Onions 1 bunch
Celery 2 stalks
Carrots 2
Dried Borlotti beans 250 gr.
Sage 5/6 leaves
Tomato sauce 150 gr.
Cloves 2
Butter 20 gr.
Vinegar 3 spoonfuls
Left over bread 6 slices
See our
Wine Tips
for your meals
Preparation Soak the beans for 12 hours overnight before preparing the recipe. Wash the two kinds of tripe, dry them and cut them into small squares. Scald them in water for 10 minutes to which you have added the vinegar. Drain them and leave them aside.
Cut the oxtail into pieces. Slice the bacon and the spring onions and sauté them together with the butter and the salvia in a large pot.
Add the tripe, the oxtail, the tomato sauce and the cloves. Salt and pepper according to taste and let it cook with the lid on at a low heat for about an hour.
Peel the carrots and clean the celery stalks and dice them. Add them to the pot where the meats are cooking. Add 2 litres of boiling water, add salt if necessary and continue cooking for an hour and a half. At the end, the tripe and the oxtail should be soft.
Boil the beans in salted water, drain them well and add them to the busecca 30 minutes before the end. Arrange a slice of bread in each soup plate, then cover them with the hot soup and serve at table immediately. The Chef's tips Rosso di Valcalepio - a 12° ruby red wine to be served at 18 - 20° C. Best age 3/5 years. Curiosity Milano is only one of the places where this dish may be found but is also forms part of the tradition of many towns in Lombardia such as Bergamo and is served on the patron day of Lodi on the 19th of January - San Bassiano.
Cut the oxtail into pieces. Slice the bacon and the spring onions and sauté them together with the butter and the salvia in a large pot.
Add the tripe, the oxtail, the tomato sauce and the cloves. Salt and pepper according to taste and let it cook with the lid on at a low heat for about an hour.
Peel the carrots and clean the celery stalks and dice them. Add them to the pot where the meats are cooking. Add 2 litres of boiling water, add salt if necessary and continue cooking for an hour and a half. At the end, the tripe and the oxtail should be soft.
Boil the beans in salted water, drain them well and add them to the busecca 30 minutes before the end. Arrange a slice of bread in each soup plate, then cover them with the hot soup and serve at table immediately.
