Trippa alla reggiana, also known as Busecca or Buzèca, is a traditional dish from the Emilia-Romagna region in Italy. It is a hearty and flavorful dish made with tripe, a type of edible lining from the stomach of cows or other animals. Trippa alla reggiana is particularly popular in the towns and communes of Reggio Emilia, Parma, and Modena.
You can find Trippa alla reggiana in various stores and shops in these towns. Some recommended places to try this dish include Osteria del 36 in Reggio Emilia, Trattoria Corrieri in Parma, and Trattoria Aldina in Modena. These establishments are known for their authentic and delicious Trippa alla reggiana.
Here are a couple of recipes for Trippa alla reggiana:
1. Recipe 1:
– Ingredients: tripe, onions, carrots, celery, tomatoes, white wine, beef broth, Parmigiano-Reggiano cheese, butter, salt, and pepper.
– Instructions: Clean and boil the tripe. In a separate pan, sauté onions, carrots, and celery. Add tomatoes, white wine, and beef broth. Simmer for a few hours. Serve the tripe with the sauce, grated Parmigiano-Reggiano cheese, and a knob of butter on top.
2. Recipe 2:
– Ingredients: tripe, pancetta, onions, garlic, tomatoes, white wine, beef broth, Parmigiano-Reggiano cheese, butter, salt, and pepper.
– Instructions: Clean and boil the tripe. In a separate pan, sauté pancetta, onions, and garlic. Add tomatoes, white wine, and beef broth. Simmer for a few hours. Serve the tripe with the sauce, grated Parmigiano-Reggiano cheese, and a knob of butter on top.
Trippa alla reggiana has received the PAT recognition, which stands for “Traditional Agri-Foodstuffs” in Italy. This recognition ensures that the dish is made following traditional methods and using specific ingredients from the region. Some specifications of Trippa alla reggiana include the use of local tripe, Parmigiano-Reggiano cheese, and other traditional Emilia-Romagna ingredients.
Sources:
– “Trippa alla reggiana” – www.emiliaromagnaturismo.it
– “Trippa alla reggiana” – www.cucinaregionale.it