Beef tripe with red beans

The weather is to blame for the fact that I searched my mind and the internet for a recipe to comfort and warm me up in this cold. I had known about this recipe for a while; it made me curious because I had only ever eaten beef tripe in soup before, and I only ate the soup because I like the texture of the tripe. With just a few ingredients, you can manage to cook tripe in a different way. For this dish, I used: 800g pre-cooked beef tripe (if it’s cut, great; if not, I’m sure you have a knife in the kitchen), 300g red beans (the canned ones are friendlier), 1 chopped onion, about 1/2 cup diced celery or celery stalks, 1 diced carrot, 1 cup of tomato sauce, a handful of diced pancetta/bacon/kaiser, or none at all, though it does influence the flavor, 2 garlic cloves, oil for sautéing, chilli to taste, and salt. Sauté all the vegetables and the pancetta at the same time, then add the tripe cut into strips (not too small like for soup, because it shrinks while cooking, but not too big so that one piece fills the whole plate). Pour the tomato sauce over this entire mixture and let it simmer for about 20 minutes over medium heat. Add the beans and let it cook over low heat for another 20 minutes. It is ready to serve! You can keep it in the fridge for a maximum of 2-3 days. Enjoy!