Busecca Ticinese (tripe Soup With Garlic Bread) Ticino

Fasting, rather than fleshly efforts, should be one of our first defenses against “persecution” from family, schoolmates, neighbors, or coworkers because of our faith. Typically we’re tempted to strike back with anger, verbal abuse, counteraccusations, or even legal action. But instead of political maneuvering, gossiping, and imitating the worldly tactics of our enemies, we should appeal to God with fasting for protection and deliverance.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Grains	French	Soups, Switzerland	6	Servings

INGREDIENTS

3	T	Borlotti beans
3		Carrots
		Leek
		Small knob celery
500	g	Honeycomb tripe, 1 lb
30	g	Butter, 1 oz
		Clove garlic, mashed
1	T	Tomato paste
1 1/4		Bouillon, 5 cups
1/4	t	Caraway seeds
		Twig thyme
80	g	Parmesan, grated 2.75 oz
		Twig parsley
		Salt, freshly ground pepper
200	g	French bread, 7 oz
50	g	Butter, 1.75 oz
4		Cloves garlic, mashed
10	g	Gruyere, grated 0.25 oz
1	T	Parsley
		Salt, freshly ground pepper

INSTRUCTIONS

Preparation: 30 minutes, cooking time: 3 hours  Yields 6 servings as a
first course, as a main course double the  ingredients.  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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

A Message from our Provider:

“Even in a ‘New Age\”, God’s truth is crystal clear”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 293 Calories From Fat: 145 Total Fat: 16.4g Cholesterol: 42.2mg Sodium: 1262mg Potassium: 241.1mg Carbohydrates: 24g Fiber: 1.5g Sugar: 2.2g Protein: 12.9g