|
How to make the busecca: 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 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.
|
