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First Courses: SOUPS

BUSECCA Tripe Soup

Mail this recipe to a friend!	2 lbs. tripe, the curly part (foiolo) 2 celery stalks 4 tbs. lard 3 sage leaves 2 tbs. butter 1 qt. vegetable broth 2 onions 6 slices bread 1 carrot 3 tbs. grated Parmigiano	See Also:      Cheeses      Grana Padano DOP      Parmigiano Reggiano® DOP      Wine Pairings      Botticino DOC      Dolcetto di Diano d'Alba DOC      Lambrusco Salamino di Santa Croce DOC      Region      Lombardy
	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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BRODO   BUSECCA   CACCIUCCO LIVORNESE   CANEDERLI   CICORIA, CACIO E UOVA   FAGIOLI CON CAVOLO NERO ALLA TOSCANA   GRAN FARRO E FAGIOLI   LA MARICONDA   MACCO DI FAVE   MINESTRA CON FIORI DI ZUCCA   MINESTRA DI PASTA E PISELLI   MINESTRA DI RISO CON ASPARAGI   MINESTRA DI UOVA E PROSCIUTTO   MINESTRONE   MINESTRONE DI VERDURE   MINESTRONE MILANESE   PAPPA AL POMODORO   PASSATELLI IN BRODO   PASTA E FAGIOLI   PASTA E FAVE   PASTA E LENTICCHIE   PASTA E PATATE   RIBOLLITA   SOPA COADA   STRACCIATELLA ALLA ROMANA   ZUPPA D’ORZO E PISELLI   ZUPPA DI AGNELLO   ZUPPA DI CARDONI   ZUPPA DI CIPOLLE BIANCHE IN CROSTA   ZUPPA DI VONGOLE   ZUPPA PAVESE   ZUPPA VALDOSTANA   ZUPPA VALPELLINENTZE

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