Lombardy Recipes
BUSECCA

Tripes - Photo © morimur29

BUSECCA

TRIPE SOUP

How to make the TRIPE SOUP:

How to make the busecca: Cut the tripe and into thin julienne. Saute' onion and sage with lard and butter in a pot. When the onions are wilted (not brown), add the tripe. Saute' for 5 minutes. And then add the chopped carrot and celery. Add the vegetable broth and cook for 3-4 hours or until the tripe is cooked. Place a slice of bread into a rimmed soup plate and pour over the soup. Serve grated Parmigiano on the side and offer freshly ground pepper.

Note:
In other versions of the busecca it is possible to add sliced potatoes and beans (fagioli bianchi di Spagna would be preferable). Beans are best when cooked separately and then added to  the busecca soup.

Recipe courtesy of The Italian Trade Commission.

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM