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Angela's Italian and Sicilian Recipes
Milanese Tripe
Milanese Tripe
(Trippa alla Milanese)

1 and 3/4 pints (1 liter) hot meat stock

For the Meat Stock:
1 and 3/4 lb (800 grams) lean beef, cut into cubes
1 lb and 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) carrots, coarsely chopped
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped

For the Tripe:
3 oz (80 grams) butter
2 tablespoons extra virgin olive oil
5 oz (150 grams) pancetta, chopped
1 onion, chopped
2 and 1/4 lb (1 kg) tripe, soaked, drained and cut into strips
1 carrot, chopped
1 celery stick, chopped
1 lb and 2 oz (500 grams) tomatoes, peeled, seeded and diced
20 fresh sage leaves
3 and 1/2 oz (100 grams) dried white beans, soaked overnight and drained
1 garlic clove
2 oz (50 grams) Parmigiano cheese, freshly grated
Salt and pepper 
Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to the boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock.
Skim off any residue that rises to the surface and add the onion, carrots, leeks and celery and season with salt.

Lower the heat and simmer for about 3 and 1/2 hours.

Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.

When the fat has solidified on the surface carefully remove and discard.

Prepare the Tripe:
Heat 1 oz (25 grams) of the butter and the olive oil in a pan, add the pancetta and cook over a low heat, stirring occasionally, for 5 minutes.

Add the onion and cook, stirring occasionally, for a further 5 minutes, then add the tripe.

Cook for about 15 minutes, then add the carrot, celery, tomatoes and eight of the sage leaves and season with salt and plenty of pepper.

Cook for 10 minutes, then pour in the hot stock a little at a time.

Bring to the boil and simmer for 3 hours or until the tripe is tender.

Meanwhile, cook the beans separately in a large pan of boiling water with the remaining sage leaves and the garlic for about 3 hours until tender.

Drain the beans, discarding the sage and garlic, and add to the tripe. Sprinkle with the Parmigiano cheese and serve. Serves 6.
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