Trippa alla Milanese

Name: Trippa alla Milanese (Tripe Milanese-Style)
Yield: For 6
Cuisine: Italian
Ingredients: a little stock if necessary; 100 g (3½ oz) parmesan cheese, grated; a few bay leaves; a few sage leaves; salt and pepper; salt and pepper; 150 g (5 oz) large white beans; 2-3 celery stalks, thinly sliced; 1 large carrot, thinly sliced; 1 onion, finely chopped; 1.25 kg (2 lb 10 oz) mixed tripe, cleaned and blanched (see trippa); 500 g (1 lb) tomatoes, peeled, deseeded and chopped; 2 tbsp olive oil; 60 g (2 oz) butter; 55 g (1¾ oz) pancetta, chopped

Tripe Milanese-Style

Preparation info

For
6

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Of the many ways of preparing tripe, the busecca, as they call it in Milan, is the one that probably pleases most palates.

Ingredients

150 g (5 oz) large white beans
1.25 kg (2

Europe
Italy
Milan
Main course
Gluten-free
Mediterranean

Method

Soak the beans in plenty of cold water overnight and then drain.

Cut the prepared tripe into strips. Fry the onion, carrot, celery and pancetta in the butter and oil until soft. Add the tripe and cook until the moisture has evaporated, stirring often to prevent sticking. Add the tomatoes, bay leaves, sage leaves, salt and plenty of black pepper, then cover and cook gently for 2 hours. I