Milanese-Style Tripe is a traditional dish from Milanese cuisine, prepared with veal tripe, celery, carrot, sage, leek, golden onion, borlotti beans, ripe Perini tomatoes, butter, extra virgin olive oil, Grana Padano cheese, and vegetable broth. The tripe is cooked slowly in a delicious aromatic broth and served with a generous sprinkle of Grana Padano cheese. It is a tasty and hearty dish, perfect for warming up during the colder months.
Soak the beans in water for 24 hours to soften them
Wash the tripe thoroughly under running water
Blanch it for half an hour in plenty of salted water; drain it and after cutting it into finger-length strips, cook it again for another half hour in more salted water
In a saucepan with butter and an equal amount of oil, sauté the finely chopped onions with the celery and carrots cut into very small cubes
Sauté a little, then add the tripe, the tomatoes cut into large cubes, the beans, the sage, a little freshly ground pepper; finally cover with hot vegetable broth and let it cook for about three hours on low heat
Serve the tripe on a plate with a generous sprinkle of Grana Padano
Pot
Pan
Knife
Cutting Board
Store leftovers in the refrigerator for up to 2 days
Milanese-Style Tripe is a traditional dish of Milanese cuisine, appreciated for its rich and succulent flavor.
Italia, 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 |
