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Busecca Ticinese (Tripe soup with garlic bread) TICINO
Servings: 6

3 tb borlotti beans
3 carrots
1 leek
1 small knob celery
500 g honeycomb tripe (1 lb)
30 g butter (1 oz)
1 clove garlic, mashed

200 g French bread (7 oz)
50 g butter (1.75 oz)
4 cloves garlic, mashed

1 tb tomato paste
1 1/4 l bouillon (5 cups)
1/4 ts caraway seeds
1 twig thyme
80 g Parmesan, grated (2.75 oz)
1 twig parsley
freshly ground pepper

10 g Gruyere, grated (0.25 oz)
1 tb parsley
freshly ground pepper

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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