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  1. This is a thick rich soup, and very much a local specialty (LOMBARDY).
  2. Tripe is usually sold "dressed", i.e. cleaned and almost completely cooked.
  3. It may have to be blanched simply for extra cleaning but even thisis seldom necessary.
  4. The butcher selling the tripe should know how much it has been processed.
  5. Wash the tripe and cut into 3-ingh squares.
  6. Put it into a pan togetherwith the onions stuck with cloves, 1 stalk of celery, chopped, a little salt and enough water to cover.
  7. Put on the lid and bring to the boil, then lower the heat to moderate and cook for two hours, or until the tripe is quite tender.
  8. Take it from the pan, cool it and cut into narrow strips.
  9. Melt the butter and Pork fat in another pan.
  10. Fry the onions, the remaining celery, carrots and sage, stirring to mix thoroughly.
  11. As the vegetables begin to brown, add the tomatoes.
  12. Cook over a moderate heat for 10 minutes, add the tripe, a little saltand pepper, and 2/3 cup hot water.
  13. Bring to the booil and cook for further 30 minutese.
  14. Finally add the beans, check seasoning and cook gently for another 15 minutes to bring out flavours.
  15. Sprinkle generously with parmesan before serving.