Busecca ticinese (tripe soup with garlic bread) ticino
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Busecca ticinese (tripe soup with garlic bread) ticino
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Last updated 6/12/2012 1:11:26 AM. Recipe ID 38924. Report a problem with this recipe.
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      Title: Busecca ticinese (tripe soup with garlic bread) ticino
 Categories: Switzerland, Soups
      Yield: 6 Servings
 
      3 tb Borlotti beans
      3 x  Carrots
           Leek
           Small knob celery
    500 g  Honeycomb tripe (1 lb)
     30 g  Butter (1 oz)
           Clove garlic, mashed
      1 tb Tomato paste
  1 1/4 l  Bouillon (5 cups)
    1/4 ts Caraway seeds
           Twig thyme
     80 g  Parmesan, grated (2.75 oz)
           Twig parsley
           Salt, freshly ground pepper

MMMMM------------------------GARLIC BREAD-----------------------------
    200 g  French bread (7 oz)
     50 g  Butter (1.75 oz)
      4 x  Cloves garlic, mashed
     10 g  Gruyere, grated (0.25 oz)
      1 tb Parsley
           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.
  
  File




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Recipe ID 38924 (Apr 03, 2005)

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