Busecca

Method

Clean the tripe thoroughly under running water and cut into 2cm strips, discarding any excess fat. Clean the beef feet, blanch for 5 minutes, then cool and cut into smaller pieces. Heat olive oil in a large heavy-bottomed pot and soften the finely diced onions, carrots, celery and crushed garlic for 8-10 minutes. Stir in the tomato paste and cook for 2 minutes, then add the tripe and beef feet, coating well with the soffritto. Deglaze with white wine and let it reduce by half. Pour in the beef stock, add bay leaves and oregano, season with salt and pepper, then bring to a gentle simmer. Cover and cook for 3-4 hours until the tripe is very tender, stirring occasionally and skimming any impurities that rise. Finish with fresh chopped parsley and adjust seasoning before serving hot with rustic bread.