🫙 From the Spice Rack
Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino
3 tb Borlotti beans 3 x Carrots 1 x Leek 1 x Small knob celery 500 g Honeycomb tripe (1 lb) 30 g Butter (1 oz) 1 x Clove garlic, mashed 1 tb Tomato paste 1 1/4 l Bouillon (5 cups)
maineasy
Ingredients8 items
Ingredients
- 3tb borlotti beans
- 3x carrots
- 1x leek
- 1x small knob celery
- 500g honeycomb tripe (1 lb)
- 30g butter (1 oz)
- 1x clove garlic, mashed
- 1tb tomato paste
Directions
- 1
3 tb Borlotti beans 3 x Carrots 1 x Leek 1 x Small knob celery 500 g Honeycomb tripe (1 lb) 30 g Butter (1 oz) 1 x Clove garlic, mashed 1 tb
- 2
Soak beans overnight
- 3
Drain beans
- 4
Cook in lightly salted water until tender
- 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