Busecca Ticinese
A traditional Ticino tripe soup (busecca) made with honeycomb tripe, borlotti beans, and aromatic vegetables simmered in rich bouillon. Served with Gruyère-topped croutons and Parmesan — a true Swiss-Italian classic.
Ingredients
- 1 cup dried borlotti beans, soaked overnight
- 2 whole carrots, diced
- 1 whole leek, sliced
- 1 knob celery root, diced
- 1 lb honeycomb tripe, cleaned and sliced
- 3 tbsp butter
- 4 clove garlic, minced
- 2 tbsp tomato paste
- 6 cup bouillon
- 0.5 tsp caraway seeds
- 0.5 tsp dried thyme
- 0.5 cup Parmesan cheese, grated
- 6 slice French bread
- 0.5 cup Gruyère cheese, grated
- 1 tsp salt, to taste
- 0.5 tsp black pepper
Instructions
- 1
Cook the soaked borlotti beans in plenty of water until tender, about 45 minutes. Drain and set aside.
- 2
Blanch the tripe in boiling water for 10 minutes. Drain and set aside.
- 3
In a large pot, melt the butter over medium heat. Sauté the garlic, leek, carrots, and celery root until softened, about 8 minutes.
- 4
Add the tripe and tomato paste; cook, stirring, for 5 minutes.
- 5
Pour in the bouillon and add the caraway seeds and thyme. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 90 minutes until the tripe is tender.
- 6
Add the cooked borlotti beans and simmer for 20 minutes more. Season with salt and pepper.
- 7
Just before serving, place the bread slices on a baking sheet, top with Gruyère, and broil until melted and bubbly.
- 8
Ladle the soup into bowls, sprinkle with Parmesan, and float a Gruyère crouton on top. Serve immediately.