Discover how to prepare Trippa alla Milanese (Busecca), a humble yet flavorful dish that is perfect for the coldest days of the year.
Many people think that tripe is part of the intestine, but it is actually the stomach, generally from beef rather than pork. In this recipe, we will use a mix including “Chiappa,” which is a specific cut of pork tripe.
Tripe soup is a traditional Lombard dish, dearly loved in Milan and the Brianza area, where it is affectionately called “Busecca” (büseca in dialect). Once a typical dish for holidays and special occasions, today it is a symbol of Lombardy’s popular cuisine.
High-quality cast iron pots are quite expensive but are perfect for slow-cooking dishes like Trippa alla Milanese, Bolognese Meat Sauce or braised meats. Don’t be fooled by low-cost versions. The tripe in the photo was actually prepared in a traditional copper pot.
Wash the tripe strips with water and vinegar, then dry them thoroughly with a kitchen towel. This step prevents the tripe from releasing too much water during cooking.
Chop the carrots, celery, and onion into medium-sized pieces. Dice the pancetta and finely mince the sage and rosemary. In a pot, heat a knob of butter with the extra virgin olive oil. Add the pancetta and sauté for about 5 minutes. Add the minced herbs and the vegetables, then continue cooking over medium-high heat for 10 minutes.
Add the tripe and sauté for another 10 minutes. If it releases water, extend the cooking time until it has completely evaporated; the tripe must be dry and well-browned.
Deglaze with white wine and, once evaporated, add hot broth (homemade is best) until the tripe is covered. Stir in a tablespoon of tomato pulp, then season with salt and pepper to taste. Cover and simmer over low heat for about 1 hour.
After one hour, add the drained beans and continue cooking for another 10 minutes over low heat.
Serve the Trippa alla Milanese piping hot with slices of rustic homemade bread. It tastes even better the next day and can be frozen, making it perfect for batch cooking.
If you absolutely can't resist, you can add a sprinkle of grated Grana or Parmigiano, but keep in mind this is not included in the traditional recipe.
