Clean well the calf tripe and sear in hot water for at least 10 minutes. Remove from the water and let it drip. When it is almost cold, cut to pieces and put them in a pan with browned butter. Add 2 or 3 onions, some lard, two leaves of sage, 2 slices of garlic and half a glass of white wine. Dust with some flour.
Let it cook for one moment, then add water, and some white bacon rinds cut to pieces. Cook for about one hour before adding the vegetables: 3 or 4 stems of celery, 1 leek, 2 carrots, 4 or 5 potatoes. Half an hour before serving, add 1 or 2 savoy cabbages cut to pieces.
Check the seasoning, add some spices, a spoon of tomato sauce, some Liebig, and if needed a stock cube and some minced pepper. Degrease before serving if it is too oiled.
Serve very hot with parmigiano cheese. For 6-7 people you should calculate 3 kg of tripe and from 3 to 4 hours of cooking.
From "Le ricette della nonna", collection of recipes from Ticino, edited by Noride Beretta-Varenna, and Giovanna Sciaroni-Moretti, Dadò Locarno Edition.
The tripe soup or "busecca", is a traditional dish of Ticino. It was prepared for the return of the emigrants, and during cold days of winter. Today it's possible to taste it at local feasts.