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Busecca (Milanese Tripe Soup) contains as the main ingredient boiled tripe (edible offal from the stomachs of various farm animals) which are cut into thin strips. The taste of this stock is enriched, towards the end of the simmering hour, with onions sautéed in unsalted butter, chopped carrots, celery, olive oil, a sprig of sage, pepper and salt. The pot is then covered and boiled at a gentle flame for about three hours. The soup is served in a bowl with plenty of grated Parmigiano Reggiano or Grana Padana cheeses on the top.

Tripe is produced from beef, sheep, goats, pigs and deer and sometimes, when it is bright pink, it is goat skin. For human consumption, tripe must be washed and meticulously cleaned. It is ideal to boil it for two or three hours in water with salt (1 tablespoon per liter of water) to soften it and also clean it in the process. This soup is eaten in many parts of the world, almost on all continents, and the recipes together with the list of ingredients vary as well as the countries that cook it.

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Busecca – Milanese Tripe Soup,

Trippa alla milanese (busecca),

La busecca alla milanese, per Monica e Martina,