Uruguay / Soup
Buseca
A thick tripe soup with white beans, chorizo and vegetables, Uruguayan winter food.
Ingredients
- Beef tripe, cleaned1 kg
- White beans, soaked overnight300 g
- Chorizo250 g
- Pancetta150 g
- Onions2
- Carrots3
- Celery3
- Potatoes400 g
- Tomatoes400 g
- Vinegar100 ml
- Bay leaves3
- Paprika1 tbsp
- Olive oil60 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Rinse the tripe several times, rub it with salt and rinse it again until completely clean.
Boil the tripe in water with half the vinegar for ten minutes and throw away that first water.
Cover it with fresh water and the bay and simmer three hours, until completely tender.
Boil the beans separately until soft, an hour and a quarter, and set them aside with their liquid.
Fry the pancetta and the sliced chorizo, add the onion, carrot and celery and sweat them ten minutes.
Stir in the paprika and tomatoes, add the sliced tripe with some of its broth and the potato.
Cook twenty-five minutes, stir in the beans with their liquid, season and warm it ten more.
