Tripa 'd Muncalè - Via Alba 19 Moncalieri (To) Italy

Milanese-style tripe (busecca)

Preparation

Finely slice an onion, a carrot and a celery stalk, then lightly fry them with some butter, some sage leaves and some bacon; the bacon should be cut into thin strips.

Cut the tripe into small-to-medium size pieces, then add it to the lightly-fried vegetables; let it dry and add some tablespoons of tomato puree, a broth cube, some pepper and enough hot water to allow prolonged simmering.

Let the mix simmer for about one hour on moderate heat, all the while checking that it doesn't dry up too much; drain the tinned white beans, add them to the simmering mix, then regularly stir the mix (busecca) for about 15 minutes, until it gets thick.

Serve the Milanese-style tripe in earthenware, adding croutons and garnishing it with plenty of grated Reggiano Parmesan cheese.


Tips

Cooking Milanese-style tripe takes quite a long time. You can cut the preparation time by over a half by using a pressure cooker up to the moment when you need to add the white beans. This cuts the preparation time down to about half an hour.

If desired, pinto beans may be substituted for white beans.