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A bowl of pasta with a creamy white sauce alongside seasoned tripe and beans.

Tripe Italian Style: Creamy Pasta and Beans

This Tripe Italian Style pasta layers silky cannellini bean cream with tender tripe, black-eyed peas, prosciutto, and fragrant rosemary-sage oil. It tastes restaurant-level, but the hardest part is opening two cans and pretending that was the plan all along.
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Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 15- ounce can cannellini beans drained and rinsed
  • ¾ cup low-sodium chicken or vegetable broth
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 12 ounces fully cooked and tender beef tripe rinsed and patted dry
  • 1 tablespoon extra-virgin olive oil
  • 1 cup frozen mirepoix
  • 1 ounce prosciutto finely chopped
  • 1 teaspoon tomato paste
  • ½ teaspoon concentrated beef base
  • ¾ cup low-sodium beef broth
  • 1 15- ounce can black-eyed peas drained and rinsed
  • ¼ teaspoon black pepper
  • ¼ teaspoon kosher salt or as needed
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon dried rosemary
  • ½ teaspoon rubbed sage
  • 1 tablespoon kosher salt for the pasta water
  • 12 ounces refrigerated fresh egg fettuccine or pappardelle

Instructions

  • Blend the Bean Cream: Add the cannellini beans, chicken broth, 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper to a blender or food processor. Blend until completely smooth and creamy.
    1 15- ounce can cannellini beans, ¾ cup low-sodium chicken or vegetable broth, 2 tablespoons extra-virgin olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper
    A blender filled with a smooth, creamy white bean mixture and black pepper specks.
  • Keep the Cream Warm: Pour the bean cream into a small saucepan. Cover and keep it warm over very low heat, stirring occasionally to prevent it from sticking or becoming too thick.
  • Prepare the Tripe: Cut the fully cooked tripe into very small pieces. The finished pieces should look more like a chunky meat sauce than long strips of tripe.
    12 ounces fully cooked and tender beef tripe
  • Cook the Mirepoix: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the frozen mirepoix and cook for 7 to 9 minutes, stirring occasionally, until the vegetables are soft and any extra moisture has evaporated.
    1 tablespoon extra-virgin olive oil, 1 cup frozen mirepoix
  • Build the Flavor Base: Add the chopped prosciutto and cook for 1 to 2 minutes. Stir in the tomato paste and beef base, then cook for 1 minute while stirring constantly.
    1 ounce prosciutto, 1 teaspoon tomato paste, ½ teaspoon concentrated beef base
  • Simmer the Tripe: Add the chopped tripe and beef broth. Bring the mixture to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring occasionally, until the liquid has reduced slightly.
    ¾ cup low-sodium beef broth
    A frying pan on a stove filled with simmering tripe and vegetables being stirred with a wooden spoon.
  • Add the Black-Eyed Peas: Stir in the black-eyed peas and ¼ teaspoon black pepper. Cook for another 5 minutes, then taste before adding up to ¼ teaspoon salt. The ragù should be moist and concentrated, not soupy.
    1 15- ounce can black-eyed peas, ¼ teaspoon black pepper, ¼ teaspoon kosher salt
  • Make the Herb Oil: Add 2 tablespoons olive oil, rosemary, and sage to a small skillet. Warm over low heat for about 1 minute, just until the herbs become fragrant. Remove the skillet from the heat before the herbs begin to brown.
    2 tablespoons extra-virgin olive oil, ½ teaspoon dried rosemary, ½ teaspoon rubbed sage
    Fresh rosemary and sage leaves frying in oil inside a black skillet on a stove.
  • Cook the Pasta: Bring a large pot of water to a boil and add 1 tablespoon kosher salt. Cook the fresh pasta according to the package directions, usually 2 to 4 minutes. Reserve 1 cup of pasta water before draining.
    1 tablespoon kosher salt, 12 ounces refrigerated fresh egg fettuccine or pappardelle
  • Coat the Pasta: Return the drained pasta to the pot. Add the warm bean cream and herb oil, then toss gently over low heat. Add reserved pasta water a few tablespoons at a time until the sauce is smooth, creamy, and loose enough to coat the pasta.
  • Assemble the Dish: Divide the creamy pasta among four bowls. Spoon the tripe and black-eyed pea ragù over the center, leaving the two components partly separate so each serving keeps its contrast between smooth beans, tender pasta, and hearty tripe.
  • Important: The stated cooking time only works with tripe labeled fully cooked or ready to eat. Cleaned but uncooked tripe must be simmered separately until tender before starting this recipe.