From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Fri, 24 Sep 1993 12:00:00 +0200
Title: Busecca Ticinese (Tripe soup with garlic bread) TICINO
Servings: 6
3 tb Borlotti beans 1 tb Tomato paste
3 x Carrots 1 1/4 l Bouillon (5 cups)
1 x Leek 1/4 ts Caraway seeds
1 x Small knob celery 1 x Twig thyme
500 g Honeycomb tripe (1 lb) 80 g Parmesan, grated (2.75 oz)
30 g Butter (1 oz) 1 x Twig parsley
1 x Clove garlic, mashed Salt, freshly ground pepper
200 g French bread (7 oz) 10 g Gruyere, grated (0.25 oz)
50 g Butter (1.75 oz) 1 tb Parsley
4 x Cloves garlic, mashed Salt, freshly ground pepper
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.
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