Busecca Ticinese (tripe Soup With Garlic Brea

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Title: BUSECCA TICINESE (TRIPE SOUP WITH GARLIC BREA
Categories: Swedish, Soups/stews, Garlic
Yield: 6 servings

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)
1/4 ts Caraway seeds
1 x Twig thyme
80 g Parmesan, grated (2.75 oz)
1 x Twig parsley
Salt, freshly ground pepper

-----------------------GARLIC BREAD-----------------------
200 g French bread (7 oz)
50 g Butter (1.75 oz)
4 x Cloves garlic, mashed
10 g Gruyere, grated (0.25 oz)
1 tb Parsley
Salt, freshly ground pepper

Preparation: 30 minutes, cooking time: 3 hours

Yields 6 servings as a first course, as a main course
double the ingredients.

Soak beans overnight. Drain beans. Cook in lightly
salted water until tender. Drain. Set aside.

Clean, trim and wash the vegetables (carrots, leek,
celery). Slice the carrots finely, slice the leek
diagonally, slice the celery finely and cut into
squares.

Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2
mm (1/16 in) wide. Fill a kettle with water, add salt,
bring to the boil. Add tripe and cook for 2 1/2 hours.
Drain.

In a saucepan heat butter. Saute' vegetables briefly.
Add tripe, garlic and tomato paste. Saute' briefly.
Moisten with bouillon, simmer for 20 minutes. Season
with caraway, thyme, salt and pepper. Add Borlotti
beans and heat.

Serve in soup plates, sprinkle with cheese (Parmesan)
or serve separately. Garnish with parsley.

Garlic bread: cut bread into slices, toast in oven.
Beat butter until creamy, chop parsley finely, blend
butter with garlic, cheese (Gruyere) and parsley.
Season with salt and pepper. Spread bread with butter
mixture, gratinate under broiler until golden brown.
Serve with soup.

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