2 lbs. tripe (foiolo)
2 oz. olive oil
1 oz. butter
1 bay leaf
3 oz. borlotti beans, pre-soaked
5 oz. celery
1/2 lb. carrots, thinly chopped
7 oz. ripe tomatoes
2 sage leaves
1 cup broth
4 tbs. grated Parmigiano
How to make the Tripe with Beans:
Cut the tripe into thin strips, about 3-in. long. Brown the chopped onion in a saucepan in oil or butter. Add the tripe and the bay leaf, and cook until the water from the tripe has evaporated.
Add the beans, diced celery and carrot, the pureed tomatoes, a bit of grated nutmeg and a small bunch of sage leaves. Mix well and cover with broth. Add salt and pepper to taste, and cook covered over low heat, for 2 hours. Blend in then grated Parmigiano and serve.
In some regions a boiled, de-boned and thinly sliced beef or veal hoof is added in place of beans, and the quantities of carrots and celery are reduced. In this case, the hoof is par-boiled, finely diced and added to the tripe.