An excellent traditional dish especially recommended for cold winter days.


Recipe: The Cisrà. The tripe and chickpeas soup typical of the Langhe

Recipe: The Cisrà. The tripe and chickpeas soup typical of the Langhe

The Cisrà is a typical dish of the Langhe area, in Piedmont, based on chickpeas and tripe. This soup was originally prepared with dark chickpeas of Middle Eastern origin. Today we prefer italian chickpeas, which are much tastier. This poor dish has very ancient origins and it is said that during the feasts dedicated to the saints, this dish was distributed, still warm and steaming, to the faithful.


  • 400g Tripe
  • 200g Dried chickpeas
  • 1 Onion
  • 2 Leeks
  • 2 potatoes
  • 2 stalks of celery
  • ½ Cabbage
  • 1 Sprig of rosemary
  • pepper
  • Extra virgin olive oil
  • Salt


We start the night before by putting the chickpeas to soak in a bowl full of water. The next morning we drain the chickpeas and let them dry on a cloth. Peel the potatoes and cut them into small cubes. We cut the cabbage into small pieces. Now, take a saucepan and pour a little extra virgin olive oil and add the chopped onion and the two leeks cut into rounds. Add the chopped celery and the rosemary. Let's begin to fry the onion, celery and leeks until they are browned. At this point add the diced potatoes and the cabbage browning for five minutes. The cabbage should release a little water, otherwise add a little to prevent it from burning. Now add the tripe cut into pieces and the chickpeas. Fill the saucepan with plenty of water and adjust the salt taste. We close the saucepan and keep cooking for about three hours, stirring occasionally and checking that the water does not reduce too much. Otherwise add a bit.
When cooked, remove the lid and let it dry at will. Once ready, we serve the Cisrà very hot, garnished with fresh rosemary and a good scratch of black pepper.

By Redazione


Related News

Recipe: La Michetta of the village of Dolceacqua, between love and legend
The Michetta di Dolceacqua is typical of the Ligurian village and, compared to the homonymous type of bread, seems to be linked to a love story. A simple and tasty delicacy, to go back in time and taste the present
By Luciana Francesca Rebonato
Recipe: the Befana, the traditional Epiphany biscuit from the village of Barga
Prepared according to an ancient recipe, Befana is the traditional biscuit from the village of Barga to celebrate the epiphany with family or friends
By Redazione
Recipe: The Donut from the village of Veroli. New Year all to taste
Renowned throughout the Ciociaria, the donut of Veroli has an unmistakable aniseed aroma and its shape is reminiscent of a crown. To celebrate the beginning of the new year of serenity and prosperity
By Luciana Francesca Rebonato
Recipe: Pastorelle from the village of Cuccaro Vetere, the taste of Christmas in the Cilento
Fagottini sweet and stuffed, typical of the Christmas tradition of Cilento, precisely of the village of Cuccaro Vetere. The triumph of chestnuts and local confectionery skills, handed down over time for the most important family holiday
By Luciana Francesca Rebonato
Recipe: the Susumelli, the Christmas biscuits of the village Sant’Agata di Puglia
These are the Christmas delicacies of the village of Sant’Agata di Puglia, in the province of Foggia, when Advent is born and Christmas is awaited with trepidation. Biscuits with ancient flavors, Susumelli bring to the table all the emotion of the present
By Luciana Francesca Rebonato
Recipe: The Christmas legend of the mostaccioli in the villages of Molise
In the shape of a diamond, covered with chocolate icing and with a tender heart of quince. They are the mostaccioli, who cheer up the villages of the region on Christmas holidays with the curious legend that hovers around their name
By Luciana Francesca Rebonato