Tripe alla Lombarda

Preparation:

Preparation: Wash well and cut the tripe into thin strips, wash and cut the cabbage into strips too, then put everything in a cold pan. Add two liters of water, the stock cubes, the chopped onion, the lard, which can also be minced (about 30 g), the beans, previously soaked if dry, a little oil, and start cooking over a very low heat, stirring occasionally. The soup will have to simmer for the indicated time: you can shorten the cooking times by using the pressure cooker, ideal for these preparations. Adjust the cooking with salt and pepper. When the soup is very thick and the time has elapsed, switch off and serve; grated cheese is optional. It is an exquisite single dish, very substantial. You can still decide whether to make it more or less soupy. If the broth, in your opinion, is too much, boil more vigorously in the last 15 minutes to reduce it, thus thickening the preparation.