Busecca

• 150 g dried borlotti or butter beans
• 1 kilo smooth tripe
• 500

Soak the beans overnight, then drain and rinse. Wash the two types of tripe, then cut into strips.

Thinly slice the onion and chop the carrot and celery into small pieces. Sauté the onion, carrot and celery in a pot in oil until softened, then add the wine and let evaporate. Very thinly slice the sage leaves and add to the pot, then add the tripe strips.

Cook over high heat unti