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Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

3 hrs

Ready

1 days
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 tablespoons beans
borlotti
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3 x carrots
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1 x leeks
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1 x celery
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500 grams tripe
honeycomb
*
30 grams butter
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1 clove garlic
mashed
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1 tablespoon tomato paste
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5 cups bouillon
*
¼ teaspoon caraway seeds
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1 Twig thyme
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80 grams Parmesan cheese
grated
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1 Twig parsley leaves
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1 x salt
pepper
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Garlic bread
200 grams french bread
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50 grams butter
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4 Cloves garlic
mashed
* Camera
10 grams gruyere cheese
grated
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1 tablespoon parsley leaves
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1 x salt
pepper
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Ingredients

Amount Measure Ingredient Features
45 ml beans
borlotti
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3 x carrots
* Camera
1 x leeks
* Camera
1 x celery
* Camera
5E+2 grams tripe
honeycomb
*
3E+1 grams butter
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1 clove garlic
mashed
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15 ml tomato paste
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1.2 l bouillon
*
1.3 ml caraway seeds
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1 Twig thyme
* Camera
8E+1 grams Parmesan cheese
grated
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1 Twig parsley leaves
* Camera
1 x salt
pepper
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Garlic bread
2E+2 grams french bread
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5E+1 grams butter
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4 Cloves garlic
mashed
* Camera
1E+1 grams gruyere cheese
grated
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15 ml parsley leaves
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1 x salt
pepper
* Camera

Directions

Soak beans overnight. Drain beans. Cook in lightly salted water until 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 salt, bring to the boil. Add tripe and cook for 2½ hours. Drain.

In a saucepan heat butter.

Sauté vegetables briefly. Add tripe, garlic and tomato paste.

Sauté briefly. Moisten with bouillon, simmer for 20 minutes.

Season with caraway, thyme, salt and pepper. Add Borlotti beans and heat.

Serve in soup plates, sprinkle with cheese (Parmesan) or serve separately. Garnish with parsley.

Garlic bread: cut bread into slices, toast in oven.

Beat butter until creamy, chop parsley finely, blend butter with garlic, cheese (Gruyere) and parsley.

Season with salt and pepper. Spread bread with butter mixture, gratinate under broiler until golden brown. Serve with soup.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 26754% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 539mg 22%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 6%
Sugars g
Protein 21g
Vitamin A 10% Vitamin C 3%
Calcium 19% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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