Busecca

A Milanese tripe stew slow-cooked with beans, tomatoes, and vegetables in a deeply savory broth.

Ingredients

• 500g pancetta
• 2 cups pizza dough
• a handful of minced garlic
• a pinch of red pepper flakes
• 3 tbsp unsalted butter
• 2 yellow onions, chopped
• a handful of fresh sage, chopped
• pine nuts, for serving

Instructions

1. 1

   Heat extra-virgin olive oil in a large pot over medium heat and cook the minced garlic and sliced shallots gently until soft and fragrant.

2. 2

   Stir in the dried oregano and fennel seeds, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the ground beef and baby spinach, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the ground beef is tender, about 2 hrs.

6. 6

   Stir in the ladyfingers and continue simmering for a few minutes more, until heated through.

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