Broad bean soup with tripe (Potaje de San Anton) from The Flavours of Andalucia (page 13) by Elisabeth Luard
- saffron threads
- bay leaves
- onions
- parsley
- pig trotters
- tripe
- morcilla sausages
- dried broad beans
- green bacon
- mint sprigs
- marjoram sprigs
-
EYB Comments
Allow dried beans to soak for at least 8 hours, or overnight. Can substitute black pudding of your choice for morcilla sausages.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.