Busecca Recipe
Ingredients
3/4 pound honeycomb tripe
Salt, for rubbing on tripe
1 medium onion, thinly sliced
1 medium carrot, thinly sliced
1 leek, thinly sliced (white and some green)
1 rib celery, thinly sliced
1/2 cup chopped celery leaves
3 garlic cloves, minced
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano
2 tablespoons olive oil
8 cups brown chicken stock, or as needed
1 cup dried small white beans (navy or pea), soaked overnight in 2 cups water
Salt and black pepper to taste
3 large ripe tomatoes, peeled and quartered
3 cups shredded cabbage
1-1/2 cups shredded spinach or Swiss chard (optional)
Minced fresh chives
Minced garlic or freshly grated Parmesan cheese
Directions
Rub tripe with salt, rinse and cut into strips 1 inch long and 1/2 inch wide.
Bring a kettle of salted water to boil, add tripe, cover, lower heat and cook at gentle boil 15 minutes.
Drain and set tripe aside.
Cook onion, carrot, leek, celery and celery leaves, garlic and herbs in oil, covered, 10 minutes.
Add stock, beans and their liquid and salt and pepper.
Bring to boil, lower heat and boil gently, with lid slightly tilted, 20 minutes.
Add tripe and continue cooking 35 minutes, adding tomatoes last 10 minutes and cabbage and spinach last 2 minutes.
Adjust seasonings and sprinkle with chives and garlic.
Bring a kettle of salted water to boil, add tripe, cover, lower heat and cook at gentle boil 15 minutes.
Drain and set tripe aside.
Cook onion, carrot, leek, celery and celery leaves, garlic and herbs in oil, covered, 10 minutes.
Add stock, beans and their liquid and salt and pepper.
Bring to boil, lower heat and boil gently, with lid slightly tilted, 20 minutes.
Add tripe and continue cooking 35 minutes, adding tomatoes last 10 minutes and cabbage and spinach last 2 minutes.
Adjust seasonings and sprinkle with chives and garlic.
Questions, Comments and Reviews
By Same Chef
Chef
