Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino Recipe

Name: Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons beans borlotti; 3 x carrots; 1 x leeks; 1 x celery; 500 grams tripe honeycomb; 30 grams butter; 1 clove garlic mashed; 1 tablespoon tomato paste; 5 cups bouillon; 1/4 teaspoon caraway seeds; 1 Twig thyme; 80 grams parmesan, parmigiano-reggiano cheese, grated grated; 1 Twig parsley leaves; 1 x salt pepper; 200 grams french bread; 50 grams butter; 4 Cloves garlic mashed; 10 grams gruyere cheese grated; 1 tablespoon parsley leaves; 1 x salt pepper

Servings: persons

3 tablespoons beans borlotti
3 x carrots
1 x leeks
1 x celery
500 grams tripe honeycomb
30 grams butter
1 clove garlic mashed
1 tablespoon tomato paste
5 cups bouillon
1/4 teaspoon caraway seeds
1 Twig thyme
80 grams parmesan, parmigiano-reggiano cheese, grated grated
1 Twig parsley leaves
1 x salt pepper
200 grams french bread
50 grams butter
4 Cloves garlic mashed
10 grams gruyere cheese grated
1 tablespoon parsley leaves
1 x salt pepper

1
Soak beans overnight.
2
Drain beans.
3
Cook in lightly salted water until tender.
4
Drain.
5
Set aside.
6
Clean, trim and wash the vegetables (carrots, leek, celery).
7
Slice the carrots finely, slice the leek diagonally, slice the celery finely and cut into squares.
8
Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2 mm (1/16 in) wide.
9
Fill a kettle with water, add salt, bring to the boil.
10
Add tripe and cook for 2 1/2 hours.
11
Drain.
12
In a saucepan heat butter.
13
Saute vegetables briefly.
14
Add tripe, garlic and tomato paste.
15
Saute briefly.
16
Moisten with bouillon, simmer for 20 minutes.
17
Season with caraway, thyme, salt and pepper.
18
Add Borlotti beans and heat.
19
Serve in soup plates, sprinkle with cheese (Parmesan) or serve separately.
20
Garnish with parsley.
21
Garlic bread: cut bread into slices, toast in oven.
22
Beat butter until creamy, chop parsley finely, blend butter with garlic, cheese (Gruyere) and parsley.
23
Season with salt and pepper.
24
Spread bread with butter mixture, gratinate under broiler until golden brown.
25
Serve with soup.

726

kcal

Calories

Fat

126

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 20 ingredients. The key ingredients include: 3 tablespoons beans borlotti, 3 x carrots, 1 x leeks, 1 x celery, and more.

Yes, Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino

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