Trippa alla milanese 2
Instructions
The night before you put the beans, though have been purchased already soaked (in this case, take 500 g). The following morning boil them, putting them in cold water. In a large sauté pan with Sage butter, Add onion, the carrot and the celery, sliced everything.
After about ten minutes, add the thin strips cut foiolo and an hour after ricciolotta cut check of three inches, all well drained (tripe is usually sold already halfway through the cooking). Stir with a wooden spoon and let it absorb water which at first will form, then add the fresh tomatoes cut into small pieces, salt and pepper.
During cooking, about two hours, joined occasionally a little broth, because tripe must never boil dry, otherwise attaches easily. Fifteen minutes before you remove the Pan from heat add the beans drained from their cooking water. Serve the tripe, which must be well tightened, on a deep serving dish and sprinkle with plenty of grated Parmesan.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 6 persons
- 1 kg foiolo
- 350 g French ricciolotta
- 400 g of fresh tomatoes
- 150 g dried beans of Spain
- 50 g butter
- 3 Sage leaves
- 1 large carrot
- 1 onion
- 1 stick of celery
- half a litre of broth
- grated Parmesan
- salt and pepper