Tripe Alla Milanese Cooking Recipe – Trippa Alla Milanese Recipe
Serves 4
Soaking time for dried beans: 12 hours
Preparation time: 30 minutes
Cooking time: 4 hours
Ingredients
- 2 lb. (1 kg) tripe
- ½ cup (3 ½ oz./100 g) dried white beans
- 2 cups (10 oz./300 g) tomatoes, fresh or canned
- 1 stick celery
- 1 onion
- 1 carrot
- 3 ½ tablespoons (1 ¾ oz./50 g) butter
- A few sage leaves
- 1 cup (250 ml) beef stock
- Grated Parmesan
- Salt, pepper
Cooking Method
- A day ahead. Soak the dried beans in cold water for approximately 12 hours.
- The next day, drain the beans and cook them in unsalted water (1 hour 30 minutes to 2 hours cooking time, or 40 to 50 minutes in a pressure cooker).
- If necessary, peel the tomatoes (after immersing them for a few seconds in boiling water and then in cold water) and dice them.
- Wash the celery, peel the onion and carrot, and chop them all finely.
- Slice the tripe thinly.
- Soften the vegetables in a saucepan with butter and sage.
- Add the slices of tripe. After 10 minutes, add the tomatoes and season with salt and pepper.
- Cook for 2 hours over low heat. Moisten with stock as required to ensure that the tripe does not dry out.
- Ten minutes before the end of the cooking time, add the cooked beans. When fully cooked, the juices should be well reduced.
- Serve sprinkled with grated Parmesan.
Suggested food/wine match
- Balgera, Grumello riserva—Vaitelllna superiore DOCG
Chef’s notes
To thicken the sauce, you can add a calf’s foot or 2 tablespoons of flour dissolved in a little cold stock.
Accompany the tripe with bread or grilled polenta.
You can also prepare the tripe without the beans.
