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    4 per.
    T4210 min

    This recipe is taken from the Crossroad Project, that was created to promote Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Unioncamere: a perfect blend of sales and cultural promotion.
    The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
    Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.


    • 1,2 kg mixed tripe washed and pre-boiled
    • 300 gr of beef tail
    • 50 gr butter
    • 50 gr lard
    • 60 gr onion
    • 1 celery coast
    • 4 sage leaves
    • 200 gr tomato flesh
    • 100 gr borlotti beans
    • 4 slices of white bread
    • 200 gr Grated Grana Padano
    • Salt to taste



    STEP 1

    Wash the tripe well under running water, let it dry and cut it into the listener (if it is fresh it must be boiled for 30 minutes) and drain it.


    STEP 2

    Put the butter and the lard in a saucepan, brown the onions and add the tripe. Let it simmer for about ten minutes, add the beans, the tomato pulp and pour enough water to form a very liquid soup.

    STEP 3

    Combine the tripe with the beef tail, which serves to improve the taste of the broth, and all the vegetables. Allow salt, cover and let bake low for 2 and a half hours.

    STEP 4

    After cooking, serve with a lot of Grana Padano in salt plates where you have laid the slices of bread previously roasted.