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Tripa Di Bacallu - Cod's Tripe with Cannellini Beans
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A recipe that was given to Anissa Helou by Senora Gomû, a specialist seller of bacallû (dried salted cod) at the Boqueria. Although cod's tripe is quite a delicacy, it is not widely available, even in Barcelona. The sauce is made with the classic Catalan sofregit, which is similar to the Italian sofrito.
Serves: 4 - 6
Typical values per serving:
This recipe was first published in May 1999.