The Tipp
Trippa in umido alla milanese (Busecca)
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Why try it
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This dense soup, rooted in peasant tradition, stands out for the meticulous, slow cooking of the offal over low heat. The tripe, cut into even strips, is extraordinarily tender and yielding to the bite, while retaining just the right chewy texture. The rustic sauce, enriched with borlotti beans, aromatic herbs and a final sprinkling of cheese, invites you to mop it up with bread.
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