Tripe with Beans, Peasant Style

Method

1. Prepare the tripe: if using raw tripe, wash it thoroughly. Bring a large pot of water to a boil with a shot of white wine vinegar. Add the tripe and boil for 15 minutes. Drain, rinse under cold water, and set aside.
2. Prepare the beans: soak the dried beans in cold water for 24 hours, changing the water every 12 hours. Drain and rinse.
3. Cook the beans: place the soaked beans in a pot with fresh water. Boil gently until tender. Add salt only in the last 10 minutes of cooking to prevent the skins from hardening. Drain and keep warm.
4. Prepare the soffritto: in a large pot (preferably earthenware), heat a drizzle of extra virgin olive oil. Add finely chopped carrot, celery, onion, bay leaves, chili pepper, and a garlic clove. Sauté over low heat for about 4-5 minutes until softened and fragrant.
5. Add the tripe to the soffritto. Cook for about 30 minutes, stirring occasionally, until the tripe releases its liquid and starts to brown slightly.
6. Add water to just cover the tripe. Continue cooking for about 40 minutes, until the liquid is mostly absorbed.
7. Add tomato sauce (or crushed peeled tomatoes). Stir well and cook for another 45 minutes, until the sauce has thickened and the flavours have melded.
8. Add the cooked beans to the pot. Mix gently and cook for a few more minutes until everything is well combined and heated through. Adjust salt and pepper to taste.
9. Finish with a sprinkle of fresh chopped parsley. Serve hot with a drizzle of raw extra virgin olive oil.