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Ingredients:
– 1 lb of tripe, cleaned and sliced into small pieces
– 1 large onion, chopped
– 2 celery stalks, chopped
– 2 carrots, peeled and chopped
– 2 garlic cloves, minced
– 1 can of cannellini beans, drained and rinsed
– 2 cups of beef broth
– 2 cups of water
– 2 bay leaves
– 2 tbsp of tomato paste
– 3 tbsp of olive oil
– Salt and pepper to taste
Instructions:
1. Clean the tripe by rinsing it under cold water and then boiling it for 10 minutes. Drain the water and chop the tripe into small pieces.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots, and sauté until the vegetables are tender but not browned.
3. Add the minced garlic to the pot and sauté for a minute until fragrant.
4. Add the chopped tripe to the pot and sauté for a few minutes until it’s lightly browned.
5. Add the beef broth, water, bay leaves, tomato paste, and cannellini beans to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1-2 hours until the tripe is tender.
6. Season the busecca with salt and pepper to taste.
7. Serve the Milanese busecca hot, garnished with a sprinkle of grated Parmesan cheese and a few slices of toasted bread.
Tips:
– Milanese busecca is traditionally made with beef tripe, but you can also use pork or lamb tripe if you prefer.
– If you don’t have beef broth on hand, you can use chicken or vegetable broth instead.
– To make the stew thicker and more hearty, you can add a cup of cooked rice to the pot before serving.
– Milanese busecca is best served with a glass of red wine, such as Chianti or Barolo.
– Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.
In conclusion, Milanese busecca is a delicious and satisfying dish that’s perfect for a cold winter night. By following this simple recipe, you can recreate the flavors of Lombardy in your own home. Enjoy!
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