Milanese tripe is a typical dish of Milanese tradition, prepared with veal tripe, celery, carrot, sage, leek, golden onion, borlotti beans, ripe plum tomatoes, butter, extra-virgin olive oil, Grana Padano cheese and vegetable broth. The tripe is cooked slowly in a flavorful aromatic broth and served with a generous sprinkling of Grana Padano. It is a tasty and hearty dish, perfect for warming up during the colder months.
Soak the beans in water for 24 hours.
Thoroughly wash the tripe under running water.
Blanch it for half an hour in plenty of salted water; drain it and, after cutting it into strips about the width of a finger, cook it for another half hour in fresh salted water.
In a saucepan with the butter and an equal amount of oil, sauté the finely chopped onions with the celery and the carrots diced very small.
Brown slightly, then add the tripe, the diced tomatoes, the beans, the sage and a little freshly ground pepper; finally cover with boiling vegetable broth and let simmer for about three hours over low heat.
Serve the tripe on a plate with a generous sprinkling of Grana Padano.
Pot
Frying pan
Knife
Cutting board
Store leftovers in the refrigerator for up to 2 days
Milanese tripe is a traditional dish of Milanese cuisine, appreciated for its rich and succulent flavor.
Italy, Lombardia
| Energy (kcal) | 130.62 |
| Carbohydrates (g) | 4.07 |
| of which Sugars (g) | 3.07 |
| Fat (g) | 10.29 |
| of which Saturates (g) | 5.72 |
| Protein (g) | 4.79 |
| Fiber (g) | 1.76 |
| Sale (g) | 0.05 |
