Busecca ticinese
Busecca ticinese is a hearty, traditional dish from the Ticino region that transforms humble ingredients into a deeply satisfying meal. The star is honeycomb tripe, slow-cooked until tender and infused with aromatic herbs like thyme and caraway. Earthy borlotti beans add substance, while a savory broth brings everything together. The dish is best enjoyed on a chilly evening, paired with crusty garlic bread that soaks up every drop of the flavorful soup. It’s a comforting, rustic experience that celebrates slow cooking and bold, simple flavors. Perfect for sharing with friends or enjoying a cozy night in, this soup offers a unique twist on classic comfort food.
Description
Busecca ticinese is a hearty, traditional dish from the Ticino region that transforms humble ingredients into a deeply satisfying meal. The star is honeycomb tripe, slow-cooked until tender and infused with aromatic herbs like thyme and caraway. Earthy borlotti beans add substance, while a savory broth brings everything together. The dish is best enjoyed on a chilly evening, paired with crusty garlic bread that soaks up every drop of the flavorful soup. It’s a comforting, rustic experience that celebrates slow cooking and bold, simple flavors. Perfect for sharing with friends or enjoying a cozy night in, this soup offers a unique twist on classic comfort food.
Ingredients
- 3 tbsp Borlotti beans
- 1 tbsp Tomato paste
- 3 whole Carrots
- 1.25 l Bouillon (5 cups)
- 1 whole Leek
- 0.25 ts Caraway seeds
- 1 small knob Celery
- 1 twig Thyme
- 500 g Honeycomb tripe (1 lb)
- 80 g Parmesan, grated (2.75 oz)
- 30 g Butter (1 oz)
- 1 twig Parsley
- 1 clove Garlic, mashed
- to taste Salt, freshly ground pepper
- 200 g French bread (7 oz)
- 10 g Gruyere, grated (0.25 oz)
- 50 g Butter (1.75 oz)
- 1 tbsp Parsley
- 4 cloves Garlic, mashed
- to taste Salt, freshly ground pepper
Directions
- 1 Soak borlotti beans overnight. Drain and cook in lightly salted water until tender. Drain and set aside.
- 2
Clean, trim, and wash the vegetables (carrots, leek, celery). Slice the carrots finely, slice the leek diagonally, and chop the celery into small squares.- 3
Cut the honeycomb tripe into strips approximately 4 cm (1 9/16 in) long and 2 mm (1/16 in) wide.- 4
Fill a kettle with water, add salt, and bring to a boil. Add the tripe and cook for 2.5 hours. Drain and set aside.- 5
In a large saucepan, heat 30g of butter over medium heat. Sauté the prepared vegetables briefly. Add the cooked tripe, 1 mashed garlic clove, and tomato paste. Sauté for another minute.- 6
Moisten the mixture with bouillon. Simmer gently for 20 minutes. Season with caraway seeds, thyme, salt, and pepper. Add the cooked borlotti beans and heat through.- 7
While the soup simmers, prepare the garlic bread. Cut French bread into slices and toast in the oven until lightly browned.- 8
In a small bowl, beat 50g of butter until creamy. Finely chop parsley and blend it with 4 mashed garlic cloves, grated Gruyere, and salt and pepper to taste.- 9
Spread the garlic butter mixture evenly over the toasted bread slices. Place under a broiler until golden brown and bubbly.- 10
Serve the hot soup in deep plates. Sprinkle with grated Parmesan cheese or serve it on the side. Garnish with fresh parsley and serve immediately with the warm garlic bread.NoteStorage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day.
Substitutions: If tripe is unavailable, you can substitute with beef shank or short ribs for a different texture, though the traditional flavor will be lost.
Tips: Ensure the tripe is thoroughly cleaned and boiled long enough to become tender. Overcooking the vegetables should be avoided to maintain some crunch.
Variations: Add a splash of white wine when sautéing the vegetables for extra depth.
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