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
Wild boar with apples
(Second courses)
Melt the 30 gr of butter into a pan (suitable for the oven) and slightly fry the meat chopped into big pieces. When gold ...
(Second courses)
Melt the 30 gr of butter into a pan (suitable for the oven) and slightly fry the meat chopped into big pieces. When gold ...
Emilian roll
(Second courses)
Boil spinach, squeeze and saute in a pan with 20 gr of butter and a little salt. Beat the eggs with a pinch of salt and ...
(Second courses)
Boil spinach, squeeze and saute in a pan with 20 gr of butter and a little salt. Beat the eggs with a pinch of salt and ...
Milanese style cutlet – schnitzel
(Second courses)
If necessary remove the skins and press well the cutlets. In a bowl, beat the eggs with the salt, soak the cutlets, pas ...
(Second courses)
If necessary remove the skins and press well the cutlets. In a bowl, beat the eggs with the salt, soak the cutlets, pas ...
Marche kid
(Second courses)
Chop beef into 12 equal pieces, wrap them into the pork belly slices and place them, one near the each other, in a large ...
(Second courses)
Chop beef into 12 equal pieces, wrap them into the pork belly slices and place them, one near the each other, in a large ...
Pigeons with chestnuts
(Second courses)
Boil the chestnuts, drain, keep aside 200 gr and pass through a sieve the remaining. Put the passed chestnuts into a ...
(Second courses)
Boil the chestnuts, drain, keep aside 200 gr and pass through a sieve the remaining. Put the passed chestnuts into a ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
