Busecca ticinese (tripe soup with garlic bread) ticino

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Borlotti beans
3 xes Carrots
1 x Leek
1 x Small knob celery
500 grams Honeycomb tripe (1 lb)
30 grams Butter (1 oz)
1 x Clove garlic, mashed
200 grams French bread (7 oz)
50 grams Butter (1.75 oz)
4 xes Cloves garlic, mashed
1 tablespoon Tomato paste
1¼ litre Bouillon (5 cups)
¼ teaspoon Caraway seeds
1 x Twig thyme
80 grams Parmesan, grated (2.75 oz)
1 x Twig parsley
Salt, freshly ground pepper
10 grams Gruyere, grated (0.25 oz)
1 tablespoon Parsley
Salt, freshly ground pepper

Directions

GARLIC BREAD

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 2½ 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.

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