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Cooking + Entertaining

Milanese tripe (busecca): the typical recipe of the Milanese peasant tradition

Milanese tripe (busecca): the typical recipe of the Milanese peasant tradition


Pre-cooked veal tripe

Pre-cooked runner beans

There Milanese tripeor busecca, is a second typical of the Milanese and Lombard tradition. A satisfying and substantial dish, of peasant origin, to enjoy on cold winter evenings with slices of homemade bread and a good glass of red wine. It seems that the Milanese of old loved it so much that, ironically, they were called by the nickname “mangia trippa” or busecconi, precisely because of the great consumption they used to make of this delicious waste.

There are many variations of the recipe, depending on the habits of the family preparing it or the region of origin, but the one offered here is the version most faithful to the original, based on pre-cooked tripe, tomato pulp , Runner Beans and vegetable broth. To bring it to the table, just brown the meat with a sauté of butter, carrot, celery and onion, add the peeled tomatoes, cover everything with the boiling broth, and let the tripe cook gently, covered with a lid. , for about 40 minutes. .

Once ready, the legumes are poured into the pot, the ingredients are left to flavor for another quarter of an hour, then the dish is garnished with a generous handful of grated parmesan cheese: the result will be a rich and succulent dish, proof of the final slipper, perfect for any family lunch or dinner.

Tripe is a cut belonging to the bad kitchen, part of what is called the fifth quarter, obtained from various parts of the calf belly or of manzo. If you wish, you can flavor it with a little sliced ​​fresh chili or, for a more savory taste, you can replace the parmesan with pecorino.

Find out how to prepare Milanese tripe by following the step-by-step procedure and tips. If you liked this recipe, try the stewed tripe Florentine, or try other specialties of Milanese cuisine:

How to prepare Milanese tripe (busecca)

Collect the bacon in a saucepan with the chopped carrot, onion and celery, and a knob of butter 1.

Let the herbs brown, stirring often 2then increase the flame.

Add the tripe cut into strips 3 and let it perfume for a few moments.

Add peeled tomatoes 4.

Moisten with the vegetable broth 5.

Mix with a wooden spoon 6, cover with a lid and cook for about 40 minutes over low heat. Alternatively, you can also cook tripe in a pressure cooker: this will reduce preparation time and the dish will be ready in less than 20 minutes.

When the tripe is tender, add the spanish beans 7 and continue cooking for another 15 minutes. If you use dried legumes, don’t forget to soak them the day before with a pinch of baking soda, and let them cook over low heat for about 1 hour, before pouring them into the pot.

Once ready, remove the tripe from the heat, season with salt and pepper, and add the grated parmesan 8.

Divide the tripe into individual plates 9and serve it with syrup.


In case you can’t find already blanched tripe at your trusted butcher precookedour suggestion is to cook it for fifteen minutes in boiling water, before pouring it into the pot: it will thus be tender and melting in the mouth, and the cooking times will be shortened.

Instead of runner beans, you can also use the most common ones boredcooked and in glass jars, or dried, to soak and boil with a small piece of kombu seaweed to make them more digestible: in this case it will be necessary to count about 50 g of legumes per dinner.

If you wish, you can bring Milanese tripe to the table with hot croutons, or you can try one of the many regional variations and prepare it Roman, Neapolitan or Tuscanyin a street food version: and taste the famous lamprey sandwich.


Milanese tripe can be stored in the refrigerator, in an airtight container, for 2-3 days massive.

Origins and history

Tripe Milanese is a preparation of ancestral tradition, cooked in the past mainly on the occasion of festivities, during cattle markets and village festivals, and on Christmas Eve, when farmers used to eat it together in the stables, after midnight mass. The name Buseccawith which this dish is known, in the Lombard dialect it means belly (SO oh busecch) and seems to derive from the German term endliterally entrails, used to refer to the entrails of animals.

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