Tripe, White Bean and Vegetable Soup ( Busecca)

May 10, 2023May 10, 20230 3
Tripe, White Bean and Vegetable Soup ( Busecca): A Hearty and Nutritious Dish
in Soup

Prep

Overnight soak and 30 min

Cook

2 hrs 15 min

Ready In

2 hrs 45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb tripe , cut into 1 1/2 by 1/8-inch strips
1 1/2 cups dried white navy beans
1/2 cup olive oil
1 cup coarsely chopped onion
1 cup coarsely chopped scraped carrot
1 cup coarsely chopped celery
1 cup coarsely chopped leek , including 2 inches of the green tops
1 cup coarsely chopped cabbage
4 medium firm ripe tomatoes , peeled , seeded and coarsely chopped
4 medium garlic cloves , peeled and coarsely chopped
1 teaspoon crumbled dry oregano
1 tablespoon salt
1/4 teaspoon fresh ground black pepper
1 quart chicken stock ( fresh or canned )
1 cup coarsely chopped fresh spinach
2 medium boiling potatoes , peeled and cut into 1/2-inch dice
2 tablespoons tomato paste

Nutrision Information

Servings Per Recipe
6-8
Calories
419
Sugar
6g
Fat
14g
Tripe, White Bean and Vegetable Soup, also known as Busecca, is a traditional Italian dish that has been enjoyed for centuries. The soup is made with tripe, or the lining of a cow's stomach, which is a rich source of protein and nutrients. Combined with white beans and an assortment of vegetables, this soup is a hearty and nutritious meal that can be enjoyed on a cold or rainy day. The soup is easy to make and can be prepared in advance, making it an ideal meal for busy weeknights or lazy weekends. Serve it with crusty bread or crackers for a satisfying and filling meal that will keep you warm and nourished.

Instructions

1.Rinse the white beans and soak them in cold water overnight. The next day, drain them and set aside.
2.In a large pot, heat the olive oil over medium heat. Add in the onions, carrots, celery, leeks, and cabbage.
3.Cook the vegetables until they are tender, stirring occasionally.
4.Add the chopped tomatoes, garlic, oregano, salt, and black pepper. Cook for another 5 minutes.
5.Add in the chicken stock, white beans, and tripe. Bring the soup to a boil, then reduce the heat and let it simmer for 2 hours, or until the tripe is tender.
6.Add in the spinach, potatoes, and tomato paste. Cook until the potatoes are tender.
7.Serve hot with crusty bread or crackers.

PROS

This soup is packed with protein and fiber from the white beans and tripe, making it a hearty and filling dish.

It is also loaded with vegetables, providing a wide range of nutrients and vitamins.

The dish is a great way to use up leftover tripe, which is a less common ingredient in many dishes.

CONS

Tripe may not be a favorite of some people due to its unique texture and taste.

It can also be difficult to find in some locations and may require a trip to a specialty store.

HEALTH & BENEFITS

This soup is a nutritious meal that is low in fat and calories while providing ample protein and fiber.
The dish is also an excellent source of vitamins and minerals, including iron, vitamin C, and potassium.
The vegetables in the soup provide antioxidants, helping to promote overall health and reduce inflammation.

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