Trippa alla Lombarda

Ingredients :

600gr tripe,
400gr cabbage,
250gr 'fagioli di Spagna',
1 onion,
lardo,
stock cubes,
olive oil,
salt,
pepper

Method :

Wash the tripes well, then cut it into pieces along with the cabbage. Place both in a pan off the heat.

Add 2 litres of water, 2 stock cubes, chopped onions, a piece of chopped lardo, and the beans.

Cook on a low heat mixing the ingredients from time to time.

Add salt and pepper to taste.

When the water has been absorbed serve with grated cheese.