Ingredients for 4-6 servings:
800 gr boiled trippa, sliced into small strips
150 gr lima beans
400 gr peeled plum tomatoes, seedless
40 gr butter
20 gr bacon
1 onion, finely sliced
1 carrot, finely sliced
1 stick of celery, finely sliced
Some leaves of sage
40 gr grated Parmesan cheese
0.5 lt broth
Salt
Pepper
Ready in: about 160 minutes
800 gr boiled trippa, sliced into small strips
150 gr lima beans
400 gr peeled plum tomatoes, seedless
40 gr butter
20 gr bacon
1 onion, finely sliced
1 carrot, finely sliced
1 stick of celery, finely sliced
Some leaves of sage
40 gr grated Parmesan cheese
0.5 lt broth
Salt
Pepper
Ready in: about 160 minutes
How to prepare the recipe: "Tripe Milanese style":
Soak the beans into water for 12 hours. Drain them, put them in a pot with abundant water and boil.
Take a pan and brown the bacon and onion with the butter, add the carrot, celery and sage; slightly fry fo 10 minutes more. Add the trippa, cook and pour the minced tomatoes, salt and pepper. Cover the pan and cook for an hour, adding broth a little by little. Add the beans and cook for another hour.
Pour in a serving plate, sprinkle with the parmesan and serve.
Preparation time: 30 minutes
Cooking time: 130 minutes
Difficulty: medium
Calories: 320-480 per person
Chef’s advice
I suggest to match this dish with Franciacorta, Dolcetto d’Asti, Chianti dei Colli Aretini.
Soak the beans into water for 12 hours. Drain them, put them in a pot with abundant water and boil.
Take a pan and brown the bacon and onion with the butter, add the carrot, celery and sage; slightly fry fo 10 minutes more. Add the trippa, cook and pour the minced tomatoes, salt and pepper. Cover the pan and cook for an hour, adding broth a little by little. Add the beans and cook for another hour.
Pour in a serving plate, sprinkle with the parmesan and serve.
Preparation time: 30 minutes
Cooking time: 130 minutes
Difficulty: medium
Calories: 320-480 per person
Chef’s advice
I suggest to match this dish with Franciacorta, Dolcetto d’Asti, Chianti dei Colli Aretini.
In the picture, Tripe Milanese style
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