Buseca URU

Description
Serves 6.

Ingredients

 * 3-3 1/2 punds dressed calf's tripe
 * 1 large onion stuck wirh 2 cloves
 * 3 stalks celery, chopped salt
 * 4 tablespoons butter
 * 4 tablespoons pork or bacon fat, diced
 * 6 small onions, finely chopped
 * 2 carrots, chopped
 * 1 sprig sage
 * 14 ounce can italian peeled tomatoes, drained and chopped pepper
 * 3-4 cups cooked white (haricot) beans
 * 1/2 cup grated parmesan cheese

Directions

 * 1) This is a thick rich soup, and very much a local specialty (LOMBARDY).
 * 2) Tripe is usually sold "dressed", i.e. cleaned and almost completely cooked.
 * 3) It may have to be blanched simply for extra cleaning but even thisis seldom necessary.
 * 4) The butcher selling the tripe should know how much it has been processed.
 * 5) Wash the tripe and cut into 3-ingh squares.
 * 6) Put it into a pan togetherwith the onions stuck with cloves, 1 stalk of celery, chopped, a little salt and enough water to cover.
 * 7) put on the lid and bring to the boil, then lower the heat to moderate and cook for two hours, or until the tripe is quite tender.
 * 8) Take it from the pan, cool it and cut into narrow strips.
 * 9) Melt the butter and pork fat in another pan. Fry the onions, the remaining celery, carrots and sage, stirring to mix thoroughly.
 * 10) As the vegetables begin to brown, add the tomatoes.
 * 11) Cook over a moderate heat for 10 minutes, add the tripe, a little saltand pepper, and 2/3 cup hot water.
 * 12) Bring to the booil and cook for further 30 minutese.
 * 13) Finally add the beans, check seasoning and cook gently for another 15 minutes to bring out flavours.
 * 14) Sprinkle generously with parmesan before serving.