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.
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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) | 316.02 |
| Carbohydrates (g) | 8.92 |
| of which Sugars (g) | 0.83 |
| Fat (g) | 24.47 |
| of which Saturates (g) | 14.17 |
| Protein (g) | 15.28 |
| Fiber (g) | 2.49 |
| Sale (g) | 0.05 |
