Busecca Ticinese (Tripe Soup With Garlic Bread) Tic

Name: Busecca Ticinese (Tripe Soup With Garlic Bread) Ticino Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. Borlotti beans; 3 x Carrots Leek Small knob celery; 500 gm Honeycomb tripe (1 lb); 30 gm Butter (1 ounce) Clove garlic, mashed; 1 Tbsp. Tomato paste; 1 1/4 lt Bouillon (5 c.); 1/4 tsp Caraway seeds Twig thyme; 80 gm Parmesan, grated (2.75 ounce) Twig parsley Salt, freshly grnd pepper; 200 gm French bread (7 ounce); 50 gm Butter (1.75 ounce); 4 x Cloves garlic, mashed; 10 gm Gruyere, grated (0.25 ounce); 1 Tbsp. Parsley Salt, freshly grnd pepper

Servings: persons

3 Tbsp. Borlotti beans
3 x Carrots Leek Small knob celery
500 gm Honeycomb tripe (1 lb)
30 gm Butter (1 ounce) Clove garlic, mashed
1 Tbsp. Tomato paste
1 1/4 lt Bouillon (5 c.)
1/4 tsp Caraway seeds Twig thyme
80 gm Parmesan, grated (2.75 ounce) Twig parsley Salt, freshly grnd pepper
200 gm French bread (7 ounce)
50 gm Butter (1.75 ounce)
4 x Cloves garlic, mashed
10 gm Gruyere, grated (0.25 ounce)
1 Tbsp. Parsley Salt, freshly grnd pepper

1
Preparation: 30 min,
2
Cooking Time: 3 hrs
3
Yields 6 servings as a first course, as a main course double the ingredients.
4
Soak beans overnight.
5
Drain beans.
6
Cook in lightly salted water till tender.
7
Drain.
8
Set aside.
9
Clean, trim and wash the vegetables (carrots, leek, celery).
10
Slice the carrots finely, slice the leek diagonally, slice the celery finely and cut into squares.
11
Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2 mm (1/16 in) wide.
12
Fill a kettle with water, add in salt, bring to the boil.
13
Add in tripe and cook for 2 1/2 hrs.
14
Drain.
15
In a saucepan heat butter.
16
Saute/fry' vegetables briefly.
17
Add in tripe, garlic and tomato paste.
18
Saute/fry' briefly.
19
Moisten with bouillon, simmer for 20 min.
20
Season with caraway, thyme, salt and pepper.
21
Add in Borlotti beans and heat.
22
Serve in soup plates, sprinkle with cheese (Parmesan) or possibly serve separately.
23
Garnish with parsley.
24
Garlic bread: cut bread into slices, toast in oven.
25
Beat butter till creamy, chop parsley finely, blend butter with garlic, cheese (Gruyere) and parsley.
26
Season with salt and pepper.
27
Spread bread with butter mix, gratinate under broiler till golden.
28
Serve with soup.

61156

kcal

Calories

2200

Fat

10394

Carbs

788

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 Tbsp. Borlotti beans, 3 x Carrots Leek Small knob celery, 500 gm Honeycomb tripe (1 lb), 30 gm Butter (1 ounce) Clove garlic, mashed, and more.

Yes, Busecca Ticinese (Tripe Soup With Garlic Bread) Ticino Recipe 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.

That's it — enjoy your meal!

Busecca Ticinese (Tripe Soup With Garlic Bread) Ticino Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions