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Milanese tripe is a typical dish from Milanese tradition, prepared with veal tripe, celery, carrot, sage, leek, golden onion, borlotti beans, ripe plum tomatoes, butter, extra-virgin olive oil, Grana Padano cheese and vegetable broth. The tripe is slowly cooked in a delicious aromatic broth and served with a generous sprinkling of Grana Padano. It is a tasty and hearty dish, perfect for warming up during the colder months.
I soften the beans by leaving them in water for 24 hours
I wash the tripe thoroughly under running water
I blanch it for half an hour in plenty of salted water; I drain it and, after cutting it into finger-length strips, cook it for another half hour in more salted water
In a casserole with the butter and the same amount of oil, I sauté the finely chopped onions with the celery and the carrots cut into very small cubes
I brown it a little, then add the tripe, the tomatoes cut into large chunks, the beans, the sage and a little freshly ground pepper; finally I cover with boiling vegetable broth and let it cook for about three hours over low heat
I serve the tripe on the plate with a generous sprinkling of Grana Padano
Pot
Pan
Knife
Cutting Board
Store leftovers in the refrigerator for up to 2 days
Milanese tripe is a traditional dish of Milanese cuisine, appreciated for its rich and succulent flavor.
Italia, Lombardia
| Energy (kcal) | 325.11 |
| Carbohydrates (g) | 8.92 |
| of which sugars (g) | 0.83 |
| Fat (g) | 26.74 |
| of which saturates (g) | 14.92 |
| Protein (g) | 12.5 |
| Fibre (g) | 2.49 |
| Salt (g) | 0.06 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
