Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino

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Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino Ingredients

3 tb Borlotti beans	80 g Parmesan, grated (2.75 oz)
3 x Carrots	Twig parsley
Leek	Salt, freshly ground pepper
Small knob celery	GARLIC BREAD
500 g Honeycomb tripe (1 lb)	200 g French bread (7 oz)
30 g Butter (1 oz)	50 g Butter (1.75 oz)
Clove garlic, mashed	4 x Cloves garlic, mashed
1 tb Tomato paste	10 g Gruyere, grated (0.25 oz)
1 1/4 l Bouillon (5 cups)	1 tb Parsley
1/4 ts Caraway seeds	Salt, freshly ground pepper
Twig thyme

Instructions for Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino

Preparation: 30 minutes, cooking time: 3 hours Yields 6 servings as a first course, as a main course double the ingredients. 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 2 1/2 hours. Drain. In a saucepan heat butter. Saute vegetables briefly. Add tripe, garlic and tomato paste. Saute 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Main Ingredient: SoupCuisine: Uncategorized

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