The Lombard-style tripe recipe, a rustic and delicious dish rich in flavor, is a dish of humble origins but truly delightful.
Known also as busecca or Milanese tripe, it requires only patience in preparation and cooking but nothing demanding, just time, and you will serve a dish that will be worth the effort.
Below I leave you other delicious recipes ideal for the season, also with tripe, and right after the photo let’s discover how to prepare the Lombard-style tripe!!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Lombard-style tripe recipe ingredients
- 2.2 lbs tripe (pre-cooked)
- 4.6 oz dried cannellini beans
- 4.6 oz onion
- 3.5 oz carrots
- 1 stalk celery
- 3.5 oz pancetta (slab)
- 2 tbsp butter
- 7 oz canned tomatoes
- 3 tbsp extra virgin olive oil
- 2 pinches salt
- as needed sage (fresh)
- 1.8 oz Grana Padano cheese, grated
- as needed black pepper
- 5 cloves
- as needed juniper berries
Lombard-style tripe recipe preparation
The Lombard-style tripe recipe is simple to prepare; you only need time and nothing else, trust me.
First of all, the night before, soak the cannellini beans (you can also use white beans).
The next morning, rinse them and cook them in a pot filled with water for at least 1 hour until they are tender but still intact.
Drain the cooked beans and set them aside, saving the cooking water you can use in cooking the Lombard-style tripe instead of broth.
Finely chop the slab pancetta into cubes or strips.
Clean and finely chop onion, carrot, and celery, then in a high-sided pot, melt the butter along with the extra virgin olive oil.
Sauté the pancetta for a few moments, then add the vegetable mix along with the slightly crushed cloves and juniper berries.
After 10 minutes, add the pre-cooked tripe cut into strips along with the crushed canned tomatoes using the back of a wooden spoon, mix everything well.
Add a couple of tablespoons of the bean cooking water (or broth if you prefer) and cook on low heat for at least 1 hour with the lid on.
After the tripe’s cooking time, add the reserved beans, a few more ladles of bean cooking water, salt, and pepper.
Continue cooking on low heat, this time without the lid, adding more bean cooking water if the cooking base dries out too much.
Once cooked, plate the Lombard-style tripe recipe and add grated cheese on top and freshly ground black pepper.
Serve it hot and steaming.
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How to store Lombard-style tripe
You can store it in the refrigerator well sealed in an airtight container for 3 days.
If you prefer, you can also freeze it and then let it thaw in the refrigerator before reheating on very low heat.
Other recipes
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