Preparation

cut the gut into thin strips, wash several times with cold water and drain.

Chop the bacon and fry in a clay pot.

after loosening the fat, add the chopped onion and the oil.

cook without browning.

Add the casing, bay leaf, oregano, sage and water until covered.

continue cooking for 45 minutes until the gut is tender.

Add the sliced ​​carrots, the beans soaked from the previous day, drained and season.

complete cooking until soft and thick.

Serve in the same pan and, if desired, serve with grated cheese.

Ingredients

  • • 1/2 kg of tripe
  • • 100 g of bacon
  • • 1 onion
  • • 2 tablespoons of oil
  • • 1 bay leaf
  • • 1 tablespoon of crumbled oregano
  • • 1 tablespoon of minced sage
  • • 3 carrots
  • • 200 g of beans
  • • Salt
  • • Pepper
  • • grated cheese (optional)