Busecca Ticinese (Tripe Soup)
A traditional Swiss-Ticino tripe soup with borlotti beans, aromatic vegetables, and floating Gruyère-topped croutons.
ItalianBeefAdvanced150 minBy Northstar
Ingredients
Servings
6
- 1 cup borlotti beans, soaked overnight
- 2 whole carrots, diced
- 1 whole leek, sliced
- 1 knob celery root, diced
- 1 0.1 lb honeycomb tripe, cleaned and sliced
- 3 tbsp butter
- 4 clove garlic, minced
- 2 tbsp tomato paste
- 6 0.3 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
- 0 to taste salt and pepper
Instructions
- 1
Cook the soaked borlotti beans in fresh water until tender; drain and set aside.
- 2
Blanch the tripe in boiling water for 10 minutes; drain.
- 3
Melt butter in a large pot and sauté garlic, leek, carrots, and celery root until softened.
- 4
Add the tripe and tomato paste; cook for 5 minutes.
- 5
Add bouillon, caraway seeds, and thyme. Simmer for 90 minutes until the tripe is tender.
- 6
Add the cooked borlotti beans and simmer for 20 minutes more.
- 7
Season with salt and pepper.
- 8
Toast the French bread slices, top each with Gruyère, and broil until golden.
- 9
Serve the soup with Parmesan sprinkled on top and floating Gruyère croutons.
Tags
soupbeanstraditionalswisssoup-recipes-1ticinotripe