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Busecca Ticinese (tripe Soup With Garlic Brea

A home-style Busecca Ticinese (tripe Soup With Garlic Brea made with Borlotti Beans, Honeycomb Tripe, Butter, Tomato Paste, and French Bread. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 tbsp
• 500 g
• 30 g
• 1 tbsp
• 200 g
• 50 g

Method (preview)

1. 1

   Soak beans overnight. Drain beans. Cook in lightly salted water until tender. Drain. Set aside.

2. 2

   Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2 mm (1/16 in) wide.

3. 3

   Fill a kettle with water, add salt, bring to the boil.

4. 4

   Add tripe and cook for 2 1/2 hours.

5. 5

   Drain.

6. 6

   In a saucepan heat butter. Saute' vegetables briefly.

7. 7

   Add tripe, garlic and tomato paste. Saute' briefly.

8. 8

   Moisten with bouillon, simmer for 20 minutes. Season with caraway, thyme, salt and pepper. Add Borlotti beans and heat.

9. 9

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

10. 10

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

11. 11

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

12. 12

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

13. 13

    Serve with soup.