Ingredients for 4 people:
- 800 g. of pre-cooked tripe
- 200 g. of tomato sauce or peeled tomatoes
- a white onion
- two ribs of celery
- two carrots
- a few leaves of parsley
- two bay leaves
- three sage leaves
- 50 g. of red wine
- a can of white beans
- 30 g. of Parmesan cheese
- extra virgin olive oil
- salt
- pepper
Preparation:
In a saucepan with lid, fry the tripe cut into thin strips in extra virgin olive oil.
Pour the finely chopped aromatic herbs, onion, carrots, celery and parsley into the fried tripe and finally let it evaporate by pouring in the red wine.
Add the tomato cut into fine pieces and season with salt and pepper according to your taste.
Pour half a glass of water, bring to the boil and then cover with the lid and cook over low heat for 30 minutes.
Add the drained beans with a little of the cooking water and continue to cook for another 10 minutes over low heat with the lid on.
At the end of cooking, remove the aromatic herbs, sage and laurel which could be a nuisance during tasting and mix a little more by adding the grated Parmesan until it melts.
Serve the Trippa alla Milanese piping hot, in order to appreciate its flavors and fragrances and accompany it with an excellent red wine, such as a robust Rosso di Montalcino or a fine Mandrolisai from Sardinia, to further enhance the gastronomic experience.
Enjoy your meal!