Milanese Tripe (busecca)

Here is the recipe to prepare the classic Milanese Tripe, also known as Busecca.

Ingredients

• 1 kg of precooked tripe, cut into strips
• 60 g of butter
• 1 chopped onion
• 1 chopped celery rib
• 1 chopped carrot
• 2 tablespoons of tomato paste
• 1 glass of white wine
• 1.5 l of beef broth
• 100 g of grated Grana cheese
• Salt and pepper to taste
• 4 tablespoons of tomato sauce
• grated Parmesan cheese to taste for serving

Preparation

1. Start by sautéing the butter, onion, celery, and carrot, all finely chopped, in a large pot.
2. Once the vegetables are wilted, add the tripe and let it brown for a few minutes.
3. Deglaze with the white wine and allow the alcohol to evaporate.
4. Add the tomato paste and sauce, mix well to flavor the tripe.
5. Pour in the beef broth and bring to a boil, then reduce the heat and let the tripe cook slowly for about 2 hours. If necessary, you can add more broth during cooking.
6. During the last quarter of an hour of cooking, season with salt and pepper, and add the grated Grana cheese, which will give the dish creaminess.
7. Serve the tripe hot, sprinkling with plenty of grated Parmesan cheese.

Curiosity

Busecca is a very ancient and traditional dish that is prepared especially during the end-of-year holidays. The people of Milan are particularly proud of it, and every family has its own personal variant, often handed down from generation to generation. It can be accompanied by a good Lombard red wine, which will wonderfully complement the rich flavor of this comforting dish.