Ingredients
- 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 BUSECCA –TRIPE SOUP:
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.
Note:
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.