Tripe Genoese Style

‘All the different kinds of offal represent true delicacies for countries such as France and Italy. In Britain and the USA, however, fanatics for things like tripe, sweetbreads and brains are decidedly less numerous, which is a pity. Tripe (or “busecca”, as it is called in Milan) is part of the cow’s stomach, and it can be truly delicious if cooked properly. Before being sold it is blanched to a creamy white by being boiled for a short period.’