The best delicious Busecca Ticinese (tripe Soup With Garlic Bread) Ticino recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Busecca Ticinese (tripe Soup With Garlic Bread) Ticino recipe today!
Hello my friends, this Busecca Ticinese (tripe Soup With Garlic Bread) Ticino recipe will not disappoint, I promise! Made with simple ingredients, our Busecca Ticinese (tripe Soup With Garlic Bread) Ticino is amazingly delicious, and addictive, everyone will be asking for more Busecca Ticinese (tripe Soup With Garlic Bread) Ticino.
What Makes This Busecca Ticinese (tripe Soup With Garlic Bread) Ticino Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Busecca Ticinese (tripe Soup With Garlic Bread) Ticino.
Ready to make this Busecca Ticinese (tripe Soup With Garlic Bread) Ticino Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
-GARLIC BREAD-
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.
Yields
6 servings
Leave a Reply