Trippa Con Fagioli – Tripe and Beans

Trippa alla Milanese – LukeWiller CC BY 3.0


2 lbs. tripe (foiolo)
2 oz. olive oil
1 oz. butter
One onion
One bay leaf
3 oz. borlotti beans, pre-soaked
5 oz. celery
1/2 lb. carrots, thinly chopped
7 oz. ripe tomatoes
Two sage leaves
1 cup broth
Four tbs. grated Parmigiano

How to make the Trippa Con Fagioli – Tripe and Beans:

Cut the tripe into thin strips, about 3-in. long. Brown the chopped onion in a saucepan in oil or butter. Add the tripe and the bay leaf, and cook until the water from the tripe has evaporated.

Add the beans, diced celery and carrot, the pureed tomatoes, a bit of grated nutmeg, and a small bunch of sage leaves. Mix well and cover with broth. Add salt and pepper to taste, and cook covered over low heat for 2 hours. Blend in the grated Parmigiano and serve.

Some regions add a boiled, de-boned, thinly sliced beef or veal hoof in place of beans and the lower quantities of carrots and celery. In this case, the hoof is par-boiled, finely diced, and added to the tripe.

Serves 4

Regional Recipe from Lombardy

Trippa is a specialty of Milanese cuisine

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