When winter envelops the cities with its biting cold, tripe emerges as a dish that warms Lombard evenings, bringing to the table a rich and enveloping flavor. This often underestimated ingredient reveals its goodness through slow cooking, allowing its aromas to unfold, while the butter and lard create a flavorful base upon which onions, celery, and carrots rest. The tripe, cut into generous strips, acquires a tender consistency, perfect for pairing with a tomato pulp that adds liveliness to the dish. Traditionally, tripe is served in broth, accompanied by borlotti beans, and is beautifully complemented by a sprinkle of Parmigiano, which completes the dish with its creaminess. Ideal for a family Sunday lunch or a dinner among friends, this dish is a true homage to rustic Lombard cuisine, capable of evoking authentic memories and flavors.

Wash the tripe well under running water. Let it dry and then cut it into slightly thick strips (if using fresh tripe, it should be boiled for about an hour before cutting). In a pot, melt the butter and lard, sauté the onions, and then add the tripe. Let it fry for about ten minutes and then pour in enough water to create a very liquid soup. Add a piece of beef to enhance the flavor of the broth, along with all the vegetables. Adjust with salt, cover, and let it cook on low heat for two and a half hours. Once cooked, serve the "busecca" with plenty of cheese in deep plates where you have placed slices of French bread. The types of tripe to use are: cuffia, ricciolotta, and ciappa. The term "busecca" or "buseca" has uncertain origins: it generally refers to the intestine and specifically to the tripe obtained from the rumen of cattle.