Buseca (Garbanzo- Bean-and-Tripe Soup) Recipe

Name: Buseca (Garbanzo- Bean-and-Tripe Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound honeycomb tripe; 2 tablespoons plus 1 cup distilled white vinegar; 7 bay leaves; 1 tablespoon red-pepper flakes; 1 tablespoon dried thyme; 1 tablespoon dried oregano; 1/4 cup olive oil; 2 white onions, diced; 4 plum tomatoes, diced; 6 cloves garlic, minced; 1/4 cup chopped parsley leaves; 1 gallon (16 cups) beef stock; 1/2 cup dried garbanzo beans, soaked in water overnight and drained; 1 cup dried white navy beans; 2 turnips, peeled and diced; 4 carrots, peeled and sliced 1/4-inch thick; 1/2 head white cabbage, shredded; 1 cup long-grain rice, rinsed well; 12 ounces chorizo sausage, casing removed, sausage thinly sliced; 12 ounces morcilla sausage, casing removed, sausage thinly sliced; 1 cup grated queso blanco or other fresh cheese; 5 sprigs basil, leaves julienned

Servings: persons

1 pound honeycomb tripe
2 tablespoons plus 1 cup distilled white vinegar
7 bay leaves
1 tablespoon red-pepper flakes
1 tablespoon dried thyme
1 tablespoon dried oregano
1/4 cup olive oil
2 white onions, diced
4 plum tomatoes, diced
6 cloves garlic, minced
1/4 cup chopped parsley leaves
1 gallon (16 cups) beef stock
1/2 cup dried garbanzo beans, soaked in water overnight and drained
1 cup dried white navy beans
2 turnips, peeled and diced
4 carrots, peeled and sliced 1/4-inch thick
1/2 head white cabbage, shredded
1 cup long-grain rice, rinsed well
12 ounces chorizo sausage, casing removed, sausage thinly sliced
12 ounces morcilla sausage, casing removed, sausage thinly sliced
1 cup grated queso blanco or other fresh cheese
5 sprigs basil, leaves julienned

1
Thoroughly rinse the tripe under cold running water.
2
Fill a large bowl with 6 cups ice water and add 2 tablespoons of the vinegar.
3
Place the tripe in the bowl and soak for 30 minutes.
4
Remove from the water, pat dry and cut into 1-inch cubes.
5
In a large stockpot, combine the tripe, 5 bay leaves, pepper flakes, thyme, oregano, 1 gallon (16 cups) water and the remaining 1 cup vinegar.
6
Bring to a boil over high heat and cook at a full boil for 1 hour.
7
Remove from the heat and let cool.
8
Drain the tripe, rinse in cold water and reserve.
9
In another large stockpot over high heat, combine the oil, onions, tomatoes, garlic, parsley and remaining 2 bay leaves.
10
Stir and cook for 5 minutes.
11
Add the stock, reserved tripe, garbanzo beans, white navy beans and turnips, and bring to a boil.
12
Lower the heat, cover and simmer for 1 hour.
13
Add the carrots, cabbage and rice.
14
Recover and simmer for another hour.
15
Add the chorizo, morcilla, cheese and basil.
16
Stir and simmer 10 minutes.
17
Ladle into bowls and serve.

982

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 pound honeycomb tripe, 2 tablespoons plus 1 cup distilled white vinegar, 7 bay leaves, 1 tablespoon red-pepper flakes, and more.

Yes, Buseca (Garbanzo- Bean-and-Tripe Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buseca (Garbanzo- Bean-and-Tripe Soup)

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