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.

Notes about this recipe

  • Eat Your Books

    Allow dried beans to soak for at least 8 hours, or overnight. Can substitute black pudding of your choice for morcilla sausages.

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