Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino
Yield
6 servingsPrep
30 minCook
3 hrsReady
1 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
beans
borlotti |
|
| 3 | x |
carrots
|
*
|
| 1 | x |
leeks
|
*
|
| 1 | x |
celery
|
*
|
| 500 | grams |
tripe
honeycomb |
* |
| 30 | grams |
butter
|
|
| 1 | clove |
garlic
mashed |
|
| 1 | tablespoon |
tomato paste
|
|
| 5 | cups |
bouillon
|
* |
| ¼ | teaspoon |
caraway seeds
|
|
| 1 | Twig |
thyme
|
*
|
| 80 | grams |
Parmesan cheese
grated |
|
| 1 | Twig |
parsley leaves
|
*
|
| 1 | x |
salt
pepper |
*
|
| Garlic bread | |||
| 200 | grams |
french bread
|
|
| 50 | grams |
butter
|
|
| 4 | Cloves |
garlic
mashed |
*
|
| 10 | grams |
gruyere cheese
grated |
|
| 1 | tablespoon |
parsley leaves
|
|
| 1 | x |
salt
pepper |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
beans
borlotti |
|
| 3 | x |
carrots
|
*
|
| 1 | x |
leeks
|
*
|
| 1 | x |
celery
|
*
|
| 5E+2 | grams |
tripe
honeycomb |
* |
| 3E+1 | grams |
butter
|
|
| 1 | clove |
garlic
mashed |
|
| 15 | ml |
tomato paste
|
|
| 1.2 | l |
bouillon
|
* |
| 1.3 | ml |
caraway seeds
|
|
| 1 | Twig |
thyme
|
*
|
| 8E+1 | grams |
Parmesan cheese
grated |
|
| 1 | Twig |
parsley leaves
|
*
|
| 1 | x |
salt
pepper |
*
|
| Garlic bread | |||
| 2E+2 | grams |
french bread
|
|
| 5E+1 | grams |
butter
|
|
| 4 | Cloves |
garlic
mashed |
*
|
| 1E+1 | grams |
gruyere cheese
grated |
|
| 15 | ml |
parsley leaves
|
|
| 1 | x |
salt
pepper |
*
|
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.
