Tripe alla Milanese

Preparation:

Preparation: I soften the beans by leaving them in water for 24 hours. I wash the tripe carefully in running water. I blanch it for half an hour in plenty of salted water; I drain it and, after having cut it into finger-long strips, I cook it for another half hour in more salted water. In a saucepan with the butter and just as much oil, fry the finely chopped onions, with the celery and very small cubes of carrots. Brown a little, then add the tripe, diced tomatoes, beans, sage, a little freshly ground pepper; finally cover with boiling vegetable broth and let it cook for about three hours on a low flame. I serve the tripe on a plate with a generous sprinkling of grana padano.