Milanese-style tripe (busecca)
- Gluten Free
- Energy Kcal 433
- Carbohydrates g 13.2
- of which sugars g 4.1
- Protein g 39.6
- Fats g 34.6
- of which saturated fat g 10.66
- Fiber g 6.6
- Cholesterol mg 212
- Sodium mg 521
- Difficulty: Average
- Prep time: 15 min
- Cook time: 1 h 25 min
- Serving: 4
- Cost: Average
PRESENTATION
So, here's the thing—Milanese tripe, or busecca recipe, is pure comfort straight from the heart of Lombardy. It's a traditional Milanese dish that's been around forever, really. Folks back in the day made it as peasant food—just using what they had. Simple, hearty stuff. And honestly, it is so tasty it's still a big part of Milanese traditions. Picture this: Christmas Eve, families gathered, sharing steaming bowls of tender, Milanese tripe soup. It's tied to all sorts of local memories.
Every family has their own little tweaks, but the basics? Pretty much. Slow-cooked tripe, beans and a few root veggies that make the broth rich and comforting. And the best part? The way tripe soaks up all those flavors, turning moist and soft after hours simmering away. Really really good.
All across Lombardy, you'll notice small changes depending on where you're eating. Some folks throw in extra beans, others want a bit more tomato for a tangy finish. But, no question, the busecca recipe never drifts far from its roots as a traditional Milanese dish. And here's the thing: People in Milan are super proud of this dish. It's a nod to their region's history—a dish that fed whole communities during tough times and special occasions.
The smell fills the house, and the savory, earthy flavors pull everyone to the table. For real. Today, you'll still find busecca in old-school trattorias, and locals will tell you it's a taste of true Lombard cuisine. There's something really special about digging into a bowl of this soup, knowing it's the same food folks enjoyed centuries ago. It's made with everyday stuff but carries a ton of history in every bite. Whether you call it trippa alla Milanese or just busecca, it always feels a bit like home. From humble beginnings to festive gatherings, this dish is a testament to Lombardy's culinary heritage, offering a delicious slice of history with every spoonful. Really, can't go wrong.
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- INGREDIENTS
- Carrots 1
- Onions 1
- Celery 1 rib
- Tomato purée 4 spoonfuls
- Water to taste
- Cloves 3
- Juniper 3 berries
- Pancetta tesa 3.5 oz (100 g)
- Butter 2 tbsp (30 g)
- Sage 4 leaves
- Black pepper to taste
- Tripe 1.5 lbs (700 g) - washed and precooked
- Precooked white beans 1 cup (200 g) - of Spain
- Grana Padano PDO cheese to taste - (to grate)
How to prepare Milanese-style tripe (busecca)
Finely chop the onion, carrot, and celery and set them aside. Sauté the bacon with the butter 1 and then add the vegetable sauté 2, sage leaves 3, juniper berries, and cloves.
When the sauté is ready, add the tripe cut into not very large pieces 4, let it dry, and then add a few tablespoons of tomato puree 5, pepper, and add a bit of hot water to allow for prolonged cooking. Cook for at least an hour over moderate heat, always checking that it doesn't dry out too much, then add the pre-cooked Spanish white beans (or Borlotti beans), drained 6 and stir for a quarter of an hour, or until the busecca has reached a thick consistency.
Serve the Milanese-style tripe in earthenware bowls, accompanied by croutons and a generous sprinkle of grated cheese.