Trippa alla milanese (2)
Instructions
Cut the tripe into strips.
Put in a saucepan a little oil, chopped onion, celery, carrot and parsley; Add whole (so that you can then remove) the bay leaf, a sprig of Rosemary and a few leaves of Sage.
Add the tripe and Brown it in the sauce, add the broth and beans should be (if raw, otherwise add them almost when cooked) and a few tablespoons of tomato sauce.
Bring to boiling and serve sprinkled with grated Parmesan cheese.
Ingredients and dosing for 4 persons
- 1000 g of veal tripe
- Onion
- Celery
- Carrot
- Parsley
- 1 sprig of rosemary
- 1 leaf of laurel
- Some leaves of sage
- 400 g of white beans
- Olive oil
- Broth
- Parmigiano