Trippa alla Valtellinese with Beans and Bacon 🐄🍲 – Traditional Recipe Rich in Flavor
A rustic and hearty dish, perfect for cold days and convivial mountain cuisine gatherings ❄️🔥
The trippa alla Valtellinese, taken from the book Valtellina di gusto, is a classic of the alpine peasant tradition, a unique dish with an intense and comforting flavor. The trippa is slowly cooked with bacon, borlotti beans, and tomato pulp, flavored with a good beef broth and served with abundant grated Parmesan and fresh parsley. Perfect to enjoy with rustic bread or polenta, it is ideal to be served directly in the Lavéc, for a traditional and scenic presentation 🥄🇮🇹
📝 Ingredients for 4 people
- 1 kg of trippa
- 200 g of dried borlotti beans, soaked and boiled
- 200 g of tomato pulp
- 100 g of streaky bacon
- 150 g of chopped onion
- 2 liters of beef broth
- Salt and pepper to taste
- Grated Parmesan to taste
- Chopped parsley (optional)
- Butter to taste for sautéing
👩🍳 Step-by-step Preparation
- Wash the trippa thoroughly, rinsing it multiple times in plenty of cold water.
- Dry it with a clean cloth and cut it into wide strips.
- In a Lavéc (traditional pot made of soapstone) or in a heavy saucepan, melt the butter and sauté the chopped onion.
- Add the diced bacon and let it flavor well.
- Combine the trippa, mix well, adjust with salt and pepper, and cook for about 15 minutes.
- Add the boiled borlotti beans and the tomato pulp.
- Pour in the hot beef broth to completely cover the ingredients.
- Cover with a lid and simmer for about 2 hours, stirring occasionally.
- Serve the trippa hot, with a sprinkle of Parmesan and, if desired, fresh chopped parsley.
- For an authentic rustic touch, bring the Lavéc to the table and let guests serve themselves directly.
💡 Chef's Tips:
- Pair with homemade bread or grilled polenta slices.
- For an even richer taste, add a bay leaf during cooking.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
