- 3-3 1/2 punds dressed calf's tripe
- 1 large Onion stuck wirh 2 cloves
- 3 stalks celery, chopped salt
- 4 tablespoons butter
- 4 tablespoons Pork or bacon fat, diced
- 6 small onions, finely chopped
- 2 carrots, chopped
- 1 sprig sage
- 14 ounce can Italian peeled tomatoes, drained and chopped pepper
- 3-4 cups cooked white (haricot) beans
- 1/2 cup grated Parmesan cheese
- This is a thick rich soup, and very much a local specialty (LOMBARDY).
- Tripe is usually sold "dressed", i.e. cleaned and almost completely cooked.
- It may have to be blanched simply for extra cleaning but even thisis seldom necessary.
- The butcher selling the tripe should know how much it has been processed.
- Wash the tripe and cut into 3-ingh squares.
- Put it into a pan togetherwith the onions stuck with cloves, 1 stalk of celery, chopped, a little salt and enough water to cover.
- Put on the lid and bring to the boil, then lower the heat to moderate and cook for two hours, or until the tripe is quite tender.
- Take it from the pan, cool it and cut into narrow strips.
- Melt the butter and Pork fat in another pan.
- Fry the onions, the remaining celery, carrots and sage, stirring to mix thoroughly.
- As the vegetables begin to brown, add the tomatoes.
- Cook over a moderate heat for 10 minutes, add the tripe, a little saltand pepper, and 2/3 cup hot water.
- Bring to the booil and cook for further 30 minutese.
- Finally add the beans, check seasoning and cook gently for another 15 minutes to bring out flavours.
- Sprinkle generously with Parmesan before serving.