Recipe Busecca – Tripe Soup

Trippa alla Milanese – LukeWiller CC BY 3.0


  • 2 lbs. tripe, the curly part (foiolo)
  • 2 celery stalks
  • 4 tbs. lard
  • 3 sage leaves
  • 2 tbs. butter
  • 1 qt. vegetable broth
  • 2 onions
  • 6 slices bread
  • 1 carrot
  • 3 tbs. grated Parmigiano


How to make the busecca: Cut the tripe and into thin julienne. Saute’ onion and sage with lard and butter in a pot. When the onions are wilted (not brown), add the tripe. Saute’ for 5 minutes. And then add the chopped carrot and celery. Add the vegetable broth and cook for 3-4 hours or until the tripe is cooked. Place a slice of bread into a rimmed soup plate and pour over the soup. Serve grated Parmigiano on the side and offer freshly ground pepper.

In other versions of the busecca it is possible to add sliced potatoes and beans (Fagioli Bianchi di Spagna would be preferable). Beans are best when cooked separately and then added to the busecca soup.

Serves 4-6

Regional recipe from Lombardy.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at