Real Italian Recipes

Italian Main Dishes - BUSECCA

2 lbs. tripe, the curly part (foiolo)
2 celery stalks
4 tbs. lard
3 sage leaves
2 tbs. butter
1 qt. vegetable broth
2 onions
6 slices bread
1 carrot
3 tbs. grated Parmigiano

Cut the tripe and into thin julienne. Sauté onion and sage with lard and butter in a pot. When the onions are wilted (not brown), add the tripe. Sauté for 5 mins. 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.

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

Serves 4

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