Ingredients for 4 people:
500 g tripe, 30 g butter, 1 carrot, 1 onion, 1 celery stick, 1 stock cube, 100 g bacon, 3 spoons tomato paste, 200 g white Spanish beans, 4 sage leaves, pepper and salt.
Chop and fry the onion, carrot and celery with the butter, diced bacon and sage leaves; finely cut the tripe and add it to the pan, allow it to dry out and add the tomato paste, stock cube, pepper and a little hot water to allow it to cook.
Cook over a moderate heat for about an hour, then add the cooked, drained beans. Cook for another 15-20 minutes, mixing continuously, until the “busecca” has reached a dense consistency.