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Overhead view of trippa alla Valtellinese stew with tripe, beans, and chard in a rustic bowl.

Braised Trippa alla Valtellinese with Beans and Chard

A slow-simmered Lombard tripe stew with cannellini beans, Swiss chard, and a hint of cinnamon in a tomato broth.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 6 servings
Course: Soup / Stew
Cuisine: Italian, Alpine
Calories: 217
Ingredients Method Notes

Ingredients
  

Base
  • 800 g honeycomb tripe, precooked cut into 2 cm strips
  • 3 tbsp extra virgin olive oil
  • 80 g pancetta diced
  • 1 yellow onion medium (150 g); finely chopped
  • 1 carrot medium; finely chopped
  • 1 celery stalk finely chopped
  • 2 cloves garlic minced
  • 120 ml dry white wine
  • 400 g tomato passata
  • 500 ml beef broth or vegetable broth
  • 2 bay leaves
  • 1 cinnamon stick small; or 1/8 tsp ground cinnamon
  • 1 piece parmesan rind (about 30 g); optional
  • salt to taste
  • black pepper to taste
To Finish
  • 400 g cannellini beans, cooked canned and drained, or home-cooked
  • 400 g Swiss chard (bietole) stems removed, leaves chopped
  • 40 g grana padano, grated for serving

Method
 

  1. Rinse the tripe strips under cold water and pat dry with paper towels. Cut into 2 cm strips if not already cut.
  2. Heat olive oil in a 26 cm / 10-inch Dutch oven over medium heat. Add pancetta and cook 3 to 4 minutes until the fat renders.
  3. Add onion, carrot, celery, and garlic. Cook 6 to 8 minutes, stirring, until soft and pale gold, this is your soffritto.
  4. Add the tripe strips and stir 2 to 3 minutes to coat them in the fat.
  5. Pour in the wine, scraping up any browned bits, and cook until mostly evaporated, about 2 minutes.
  6. Stir in tomato passata, broth, bay leaves, cinnamon stick, and parmesan rind. Season lightly with salt and bring to a gentle simmer.
  7. Cover, reduce heat to low, and simmer 90 minutes, stirring occasionally, until the tripe is fork-tender and gives easily when pressed with a spoon, no spring-back.
  8. Stir in the cannellini beans and chopped chard. Simmer uncovered 15 to 20 minutes until the chard wilts and the sauce coats the back of a spoon.
  9. Remove the bay leaves, cinnamon stick, and parmesan rind. Taste and adjust salt and pepper.
  10. Ladle into bowls, top with grated grana padano and black pepper, and serve hot with crusty bread.

Notes

  • Buy precooked honeycomb tripe to cut prep time significantly.
  • Don't skip the low, covered simmer, it's what tenderizes the tripe.
  • Add beans and chard last so they don't overcook.
  • Save a parmesan rind ahead of time for extra body in the broth.
  • Tastes better the next day once flavors settle.