Few combinations are as comforting as creamy white beans with cod tripe. The gelatin from the tripe naturally thickens the broth, and the beans add body: a seafood stew, economical, and one that tastes even better the next day. Repurposed cooking elevated to a Sunday dish.
Creamy white beans with tender cod tripe. A dish that seems humble but wins everyone over. Perfect for winter, Lent, or any day that calls for a spoon.
Ingredients
- 400g cod tripe (we used Extra Shredded Desalted Cod - 500g)
- 400g cooked white beans
- 1 chopped onion
- 2 cloves garlic
- 1 sliced carrot
- 1 teaspoon sweet paprika
- 1 bay leaf
- Olive oil, salt, parsley
Step-by-step preparation
- Tripe Blanch the tripe for 5 minutes in boiling water. Drain and cut into strips.
- Sauté Sauté onion, garlic, and carrot in oil for 8 minutes. Add paprika off the heat.
- Stew Add beans, tripe, bay leaf, and water to cover. Cook over low heat for 35-40 minutes.
- Serve The broth should be thick and unctuous. Fresh parsley and raw oil on top.
Buy it at BacalaloExtra Shredded Desalted Cod - 500g€19.97 · 24-48h refrigerated delivery →Frequently Asked Questions
Canned or dried beans?
Dried beans (soaked the night before) provide better texture and broth, but good quality canned beans significantly speed up the recipe without sacrificing the result.
How do I prevent the beans from breaking?
Cook them over very low heat, without vigorous boiling, and gently rock the pot instead of stirring with a spoon.
Can I freeze the stew?
Yes, it freezes very well. In fact, resting improves its flavor; thaw and gently reheat before serving.
