Busecca
(Tripe Soup)
Ingredients:
2 lbs. tripe, the curly part (foiolo)
2 celery stalks
4 tbs. lard (or vegetable shortening)
3 sage leaves
2 tbs. butter
1 qt. vegetable broth
2 onions
6 slices of bread
1 carrot
3 tbs. grated Parmigiano
Directions:
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. Serve grated Parmigiano on the side and offer freshly ground pepper.
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.
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