Busecca from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• 50 g unsalted butter
• 1 x 50 g piece lardo, chopped
• 1 onion, finely chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 clove garlic, finely chopped
• 20 pale celery leaves, finely chopped
• 3 sprigs thyme, leaves picked
• 1 handful (about ½ cup) flat-leaf parsley leaves, finely chopped
• 1 kg honeycomb tripe, cut into 6 cm x 1 cm strips
• 2 sage leaves, finely chopped
• 200 ml dry white wine
• 1 tablespoon salt flakes
• 200 g dried borlotti beans, soaked overnight in cold water
• 2 cups (500 ml) Chicken Stock
• 450 g tinned whole, peeled Italian tomatoes, chopped
• 40 g Grana Padano, freshly grated
• crusty bread, to serve