Busecca ticinese

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

  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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