Tripe Milan Style
|Tripe||2 Pound, rinsed|
|Salt||2 1⁄4 Teaspoon|
|Onions||2 , sliced|
|Salt pork||1⁄4 Pound, rind removed, finely chopped|
|Carrots||2 , diced|
|Celery heart||1 Large, chopped|
|Tomatoes||4 Medium, peeled, seeded and chopped|
|Powdered saffron||1⁄8 Teaspoon, dissolved in 1 cup / 1/4 liter warm water|
|Dried red kidney beans||1 Pound, cooked|
|New cabbage||1⁄2 Small, thinly sliced|
|Potatoes||3 Large, boiled, peeled and diced|
|Dried sage||1⁄2 Teaspoon|
|Freshly grated parmesan cheese||3 Tablespoon|
Place the tripe in a large pot.
Cover it with 8 quarts [8 liters] of water.
Add 2 teaspoons [10 ml.] of the salt, the celery rib, whole onion and cloves, and simmer it, uncovered, for two hours.
Drain the cooked tripe and cut it into thin strips.
In a large pan, melt the butter, add the salt pork, sliced onion, carrots and celery heart and brown them well.
Add the tomatoes and cook over medium heat for five minutes.
Add the tripe, the rest of the salt and the diluted saffron and simmer for 30 minutes.
Add the beans, cabbage and potatoes and continue simmering for 10 minutes, or until the vegetables are tender.
Add the sage, sprinkle the mixture with the Parmesan cheese and pepper and cook for five more minutes.