Buseca
A thick tripe soup with white beans, chorizo and vegetables, Uruguayan winter food.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Rinse the tripe several times, rub it with salt and rinse it again until completely clean.
Boil the tripe in water with half the vinegar for ten minutes and throw away that first water.
Cover it with fresh water and the bay and simmer three hours, until completely tender.
Boil the beans separately until soft, an hour and a quarter, and set them aside with their liquid.
Fry the pancetta and the sliced chorizo, add the onion, carrot and celery and sweat them ten minutes.
Stir in the paprika and tomatoes, add the sliced tripe with some of its broth and the potato.
Cook twenty-five minutes, stir in the beans with their liquid, season and warm it ten more.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: LukeWiller · CC BY 3.0