Instructions
- Dice the pre-cooked tripe into 1/2-inch pieces.
- In a large pot or Dutch oven, heat the Olive Oil over medium heat.
- Add the Aromatics (onion, carrots, and celery) and cook until softened, about 5-7 minutes.
- Add the minced Garlic and cook for another minute until fragrant.
- Stir in the Tomato Paste and cook for 1-2 minutes, allowing it to caramelize slightly.
- Add the Crushed Tomatoes, Beef Broth, and Dry White Wine. Bring to a simmer.
- Add the diced Tripe, Dried Oregano, Dried Thyme, and Bay Leaf. Season with Salt and Black Pepper to taste.
- Reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally. This allows the flavors to meld and the tripe to become more tender.
- Remove the Bay Leaf before serving.
- Ladle the Busecca into bowls and garnish with grated Parmesan Cheese and fresh Chopped Parsley.
