Recipes made in Italy by Italians in Italian. Translated for You with Love

Pipes lined with chitlins and white beans of Spain

Pipes lined with chitlins and white beans of Spain
24 oz Chitlins
10 oz Semolina paste (durum wheat)
3 oz Spanish beans
2 oz Tomato concentrate
2 oz Butter
1 Carrot
1 Lemon
1 Celery
1 Onion
cups Cube broth
White vinegar

Pipes lined with tripe and white beans of Spain are a typical dish of peasant cuisine, tasty, cheap, and easy to achieve. It should be served steaming, in small portions.

If you use dried beans, soak them for at least 8 hours, drain and boil them, without salt, for about an hour; cut the chitlins into strips and wash them several times with water and a little vinegar, rinse and drain well.

Clean, wash and chop the vegetables, dry them in a large saucepan with butter; after a few minutes, add the chitlins, mix well, salt, pepper, wet with a liter of hot water, add a piece of lemon zest, then cover the saucepan and bring to a boil.

Dilute the tomato paste with a little water, mix it with chitlins and continue cooking over moderate heat for about 2 hours, adding a little hot water if necessary; add the boiled beans and remove the lemon peel. Add the pasta and bring it to cooking by joining, as you do for risotto, a ladle of hot broth whenever it is necessary. At the end of cooking the chitlins, the sauce must be quite soft.

Serve pasta with plenty of grated grana.

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