Braised Tripe with White Beans

Name: Braised Tripe with White Beans
Prep time: 90 min
Total time: 90 min
Yield: 10 servings
Cuisine: Française
Ingredients: 500 g cleaned tripe, cut into pieces; 500 g dried white beans, soaked overnight; 100 g smoked bacon lardons; 250 g smoked sausage, sliced into rounds; 4 ripe tomatoes, peeled and diced; 1 onion, finely chopped; 4 garlic cloves, minced; 1 cup dry white wine; 2 carrots, sliced; 1 bay leaf and a few sprigs of thyme; 2 tablespoons olive oil; Salt and black pepper to taste; Fresh parsley, chopped, to serve

By Marie Lefebvre · Updated October 21, 2026

A hearty, soul-warming stew where tender braised tripe meets creamy white beans in a rich, smoky broth. This timeless rustic recipe transforms humble ingredients into a deeply satisfying one-pot meal perfect for sharing around the table.

Prep⏱️ 90 min

Servings👥 10 servings

Difficulty📊 Medium

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🛒 Ingredients

10 servings

500 g cleaned tripe, cut into pieces
500 g dried white beans, soaked overnight
100 g smoked bacon lardons
250 g smoked sausage, sliced into rounds
4 ripe tomatoes, peeled and diced
1 onion, finely chopped
4 garlic cloves, minced
1 cup dry white wine
2 carrots, sliced
1 bay leaf and a few sprigs of thyme
2 tablespoons olive oil
Salt and black pepper to taste
Fresh parsley, chopped, to serve

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Rinse the tripe thoroughly under cold running water. Blanch in boiling water with a splash of white vinegar for 10 minutes. Drain and rinse again.
2
Transfer the tripe to a pressure cooker with the bay leaf and thyme. Cook for 40 minutes from the moment pressure is reached.
3
Meanwhile, cook the soaked white beans in a separate pot until tender but still holding their shape. Drain and set aside.
4
Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until golden.
5
Add the bacon and sausage slices; cook for 4 minutes until lightly browned.
6
Pour in the white wine and let it reduce by half, scraping up any caramelized bits from the bottom.
7
Stir in the diced tomatoes and carrots. Cook for 5 minutes.
8
Add the cooked tripe and drained beans. Season generously with salt and pepper.
9
Simmer over low heat for 20 minutes until the broth thickens and flavors meld together.
10
Serve hot, garnished with fresh parsley.

💡 Chef's Tip

This stew tastes even better the next day as the flavors continue to deepen overnight. Serve with crusty country bread to soak up every drop of the rich broth.