We know it throughout the peninsula as busecca or Milanese tripe, but in the Lombard dialect it is called büsèca: there is no doubt, however, that it is one of the most appreciated and well-known dishes of the Milanese culinary tradition in Italy.
So, what is it all about? Milanese busecca is a dish made with tripe, that is, bovine innards and offal (made from the animal’s forestomach): a recipe with a flavor as intense as it is unmistakable. It is well known that it is a divisive culinary specialty: there are those who love it madly and also those who hate it tremendously. However, today we at NEIADE Tour & Events do not want to address the most superfine palates, but to lovers of simple and genuine cuisine and to all curious people who wish to know more about the history of such a traditional and authentic Milanese dish with truly ancient origins!
The history and origins of Milanese busecca, a leap back in time to the Middle Ages
The origin of busecca as a recipe and dish in the Milanese gastronomic tradition is related to the typical peasant diet, while the name of the dish has German derivation: in fact, the term butze means exactly the innards.
A bit like all meat and broth dishes served hot, busecca alla Milanese has always had a restorative power, so much so that in the past it was appreciated by farmers and merchants engaged in long journeys between traveling fairs, especially during the winter months, characterized by colder temperatures in the Po Valley. The inns of the Ambrosian capital, in that case, were a certainty: busecca was cheap, but it was a satisfying dish, both for the stomach and the senses. Tripe was served with plenty of broth made from lard, tomato sauce and beans. This dish, moreover, was so famous among the peasants that it was also said to be eaten on Christmas night, on the way back from Mass.
Tomato actually became part of the basic ingredients of Milanese busecca only after the discovery of America, but busecca was already known – and eaten! – in the Middle Ages .
Contrary to what you may think, busecca is not a dish that lacks nutritional balance; on the contrary, tripe is in fact a source of protein , and one serving can contain up to 18 percent of the daily requirement per 100 grams. Not only that, busecca has 4 percent fat and also provides valuable nutrients, such as B vitamins and fiber, as well as all the valuable benefits of legumes such as beans.
Cooking busecca alla milanese: step-by-step recipe
Today, in the most authentic trattorias faithful to the gastronomic tradition of the Ambrosian capital you can still taste busecca as it was once cooked… But, if you feel like trying your hand at the stove, you can also decide to put yourself to the test and try preparing it at home!
Just follow these steps that stick to the old-fashioned recipe.
Busecca ingredients:
- 1 carrot
- 1 onion
- 1 celery rib
- 4 tablespoons of tomato puree
- 3 cloves
- 3 juniper berries
- 100 g bacon
- 30 g butter
- 4 sage leaves
- 700 g tripe, washed and precooked
- 200 g of white runner beans
- Grana Padano pepper and parmesan cheese, to taste
Preparation:
To cook busecca the right way, start by finely chopping the vegetables: onion, carrot and celery. With these ingredients set aside, sauté the bacon in a pan along with the butter, and afterwards, add the vegetables, sage and flavorings such as juniper and cloves as well.
Only after the sauté is well flavored, you can add the tripe, cut into medium-sized pieces.After it has dried, it is time to add tomato puree, some pepper and hot water to the cooking for prolonged cooking.
Continue cooking for at least an hour, over moderate heat, before adding the beans as well (in case the broth gets too dry, add water). After about 15 minutes, stir and be sure to continue simmering until the busecca is a thick consistency.
A suggestion for a perfect, flavorful mise en place? Serve the busecca in a baked bowl and accompany it with toasted bread and some Grana Padano cheese!
You might also be interested in: Rustin negàa: history and recipe of a typical Milanese dish
