The busecca matta is a typical Lombard preparation that means “fake tripe”: busecca, in fact, is the regional name of the rumen (one of the stomachs of the cattle that make up the tripe), which is prepared with strips of omelette, tomato sauce, bacon and other ingredients; the “matta” is the poorer and lighter version
50 g stretched or smoked bacon
extra virgin olive oil
Beat the eggs, salt them lightly and cook them in a pan greased with oil, in very thin omelettes, for about 2 minutes, turning them on both sides. Let them cool, then cut them into strips the size of noodles.
Melt a knob of butter in a pan with a clove of crushed garlic with the peel and 2-3 chopped sage leaves. Brown the bacon cut into a matchstick and, when golden, add the strips of omelette.
Add 4 tablespoons of tomato sauce and a ladle of broth and cook for about 2-3 ‘, until the egg has absorbed the sauce. Serve the “busecca matta” completing with sage leaves browned in butter.
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