Ingredients
- 3 Tbsp. Borlotti beans
- 3 x Carrots Leek Small knob celery
- 500 gm Honeycomb tripe (1 lb)
- 30 gm Butter (1 ounce) Clove garlic, mashed
- 1 Tbsp. Tomato paste
- 1 1/4 lt Bouillon (5 c.)
- 1/4 tsp Caraway seeds Twig thyme
- 80 gm Parmesan, grated (2.75 ounce) Twig parsley Salt, freshly grnd pepper
- 200 gm French bread (7 ounce)
- 50 gm Butter (1.75 ounce)
- 4 x Cloves garlic, mashed
- 10 gm Gruyere, grated (0.25 ounce)
- 1 Tbsp. Parsley Salt, freshly grnd pepper
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Busecca Ticinese (Tripe Soup With Garlic Bread) Ticino
Servings: 6
Directions
- Preparation: 30 min,
- Cooking Time: 3 hrs
- Yields 6 servings as a first course, as a main course double the ingredients.
- Soak beans overnight. Drain beans. Cook in lightly salted water till tender. Drain. Set aside.
- Clean, trim and wash the vegetables (carrots, leek, celery). Slice the carrots finely, slice the leek diagonally, slice the celery finely and cut into squares.
- Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2 mm (1/16 in) wide.
- Fill a kettle with water, add in salt, bring to the boil. Add in tripe and cook for 2 1/2 hrs. Drain.
- In a saucepan heat butter. Saute/fry' vegetables briefly. Add in tripe, garlic and tomato paste. Saute/fry' briefly. Moisten with bouillon, simmer for 20 min.
- Season with caraway, thyme, salt and pepper. Add in Borlotti beans and heat.
- Serve in soup plates, sprinkle with cheese (Parmesan) or possibly serve separately.
- Garnish with parsley.
- Garlic bread: cut bread into slices, toast in oven. Beat butter till creamy, chop parsley finely, blend butter with garlic, cheese (Gruyere) and parsley. Season with salt and pepper. Spread bread with butter mix, gratinate under broiler till golden. Serve with soup.
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