Trippa alla milanese
Instructions
Leaving the beans soften in water for 24 hours.
Wash the tripe thoroughly in running water.
The price for half an hour in salted water; the drain and, after having cut a finger long battens, bake it again for half an hour in salted water.
In a saucepan with the butter and olive oil, finely sliced onions soffriggo, with celery and carrots, diced small.
Rosolo a little, then add tripe, tomatoes in little cubes, beans, Sage, a little freshly ground pepper; cover with hot vegetable broth and let Cook for about three hours at low heat.
Servo tripe on the plate with a generous sprinkling of grana padano cheese.
Ingredients and dosing for 4 persons
- 200 g of veal tripe
- 1 celery
- 1 carrot
- 4 leaves sage
- 1 leek
- 1 golden small onion
- 50 g of borlotti beans
- 2 perini tomatoes ripe
- 100 g of butter
- Olive oil extra virgin
- Grana padano cheese
- Vegetable broth