Busecca tripe soup

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Busecca tripe soup

Busecca tripe soup






Ingredients
Number of people
-
4
+

500 g cooked tripe

75 g bacon

1 tablespoon olive oil

300 g potato

200 g carrot

200 g cabbage

200 g leek

200 g celery - ball

2 onions

2 garlic

4 tomatoes

1 cumin

1 sprig of marjoram

2 tablespoons chopped basil

Pepper

Salt

Cube broth




Preparation 
TOTAL TIME: 1H15
Preparation: 30 min
Cooking time: 45 min
Step 1
Cut the tripe into thin strips and the vegetables into small cubes. Peel, seed and crush the tomatoes.
Step 2
Chop the garlic and onion, fry them with the bacon. Add vegetables and tripe, steam.
Step 3
Add cumin, salt, pepper, marjoram and stock cube.
Step 4
Wet with 2 litres of water and cook in a small saucepan for 45 minutes.
Step 5
Add the chopped basil before serving.
Author's note
Old recipe from Ticino (Italian-speaking Swiss canton). This dish is self-sufficient.

I add my grain of salt


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