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Pairings: Tripe with borlotti beans and a Spanish Garnacha

March 26, 2013|By S. Irene Virbila
  • Tripe simmered in tomato with pancetta and borlotti beans.
Tripe simmered in tomato with pancetta and borlotti beans. (S. Irene Virbila \ Los Angeles…)

What did I have the night after a six-course meal cooked by Michelin 3-star Italian chef Massimo Bottura of Osteria Francescana in Modena? I sat down to trippa (tripe) with borlotti beans my husband had cooked the day before.

He simmered the soaked and washed tripe in a soffrito with a little pancetta and a tomato sauce we'd made from the last of the summer's tomatoes and frozen. The beans were cooked separately and added in toward the end of the cooking.

The strips of tripe, fat brown beans and tomato sauce melded into a soul-satisfying dish, and one that, it turns out, is wonderful with wine.

To accompany it, I opened a couple of reds from Spain. But the one that went best was the 2010 Alto Moncayo "Campo de Borja" Garnacha. Lively and bright, this deep-ruby wine was a terrific foil to the subtler pleasures of the tripe. 


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