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    Tripa Di Bacallu - Cod's Tripe with Cannellini Beans

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    Tripa Di Bacallu - Cod's Tripe with Cannellini Beans

    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


    • 250g-300g salted and dried cod's tripe
    • 250g cannellini beans, soaked overnight with
    • ½ teaspoon bicarbonate of soda
    • For the sofregit
    • 4 tablespoons extra-virgin olive oil
    • 2 medium onions, finely chopped
    • 3 cloves of garlic, crushed
    • 50g flat-leaf parsley, most of the bottom stalk discarded then finely chopped
    • 1 x 400g tin of Italian plum tomatoes, seeded and chopped
    • A scant teaspoon finely ground white pepper
    • Sea salt to taste


    1. Three days ahead of time: Soak the tripe in plenty of cold water for 24 hours. The next day, drain the tripe and transfer to a sauce pan. Cover with water and place over a medium-high heat. Bring to the boil, drain, then soak again in plenty of cold water for 2 days in the refrigerator. Don't forget to put the beans to soak the evening before you cook the tripe.
    2. On the day itself: Rinse and drain the beans and put them in a saucepan. Cover well with water and bring to the boil over a medium-high heat. Then turn the heat to low and simmer for 40-45 minutes or until the beans are tender but not mushy.
    3. In the meantime, put the olive oil in a casserole and place over a medium heat. When the oil is hot, add the chopped onion and fry gently until golden-brown, stirring occasionally. This should take about 15-20 minutes.
    4. When the onions are cooked, add the garlic and parsley, and stir for a couple of minutes. Then add the tomatoes, pepper and salt to taste and simmer for 5-10 minutes or until you have a thick, concentrated sofregit.
    5. While the beans and sofregit are cooking, drain the cod's tripe and remove the blackish skin on the inside. This is quite fiddly. You can skip this step but the texture of the skin is not very pleasant. Also the presentation will not be as attractive as when the tripe is completely white. Cut the pieces of tripe in medium-sized chunks.
    6. When the sofregit is ready, add the tripe and drained beans and simmer over a low heat for 15 minutes. If necessary, add water, but not so much to make it soupy. Serve with good bread.

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