Buseca (Garbanzo- Bean-and-Tripe Soup)

Name: Buseca (Garbanzo- Bean-and-Tripe Soup)
Total time: 4 h
Yield: 10 to 12 servings
Cuisine: latin american
Ingredients: 1 pound honeycomb tripe; 2 tablespoons plus 1 cup distilled white vinegar; 7 bay leaves; 1 tablespoon red-pepper flakes; 1 tablespoon dried thyme; 1 tablespoon dried oregano; 1/4 cup olive oil; 2 white onions, diced; 4 plum tomatoes, diced; 6 cloves garlic, minced; 1/4 cup chopped parsley leaves; 1 gallon (16 cups) beef stock; 1/2 cup dried garbanzo beans, soaked in water overnight and drained; 1 cup dried white navy beans; 2 turnips, peeled and diced; 4 carrots, peeled and sliced 1/4-inch thick; 1/2 head white cabbage, shredded; 1 cup long-grain rice, rinsed well; 12 ounces chorizo sausage, casing removed, sausage thinly sliced; 12 ounces morcilla sausage, casing removed, sausage thinly sliced; 1 cup grated queso blanco or other fresh cheese; 5 sprigs basil, leaves julienned

By Molly O'Neill

Total Time: 4 hours
Rating: (0)
Comments: Read comments

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Ingredients

Yield:10 to 12 servings

1pound honeycomb tripe
2tablespoons plus 1 cup distilled white vinegar
7bay leaves
1tablespoon red-pepper flakes
1tablespoon dried thyme
1tablespoon dried oregano
¼cup olive oil
2white onions, diced
4plum tomatoes, diced
6cloves garlic, minced
¼cup chopped parsley leaves
1gallon (16 cups) beef stock
½cup dried garbanzo beans, soaked in water overnight and drained
1cup dried white navy beans
2turnips, peeled and diced
4carrots, peeled and sliced ¼-inch thick
½head white cabbage, shredded
1cup long-grain rice, rinsed well
12ounces chorizo sausage, casing removed, sausage thinly sliced
12ounces morcilla sausage, casing removed, sausage thinly sliced
1cup grated queso blanco or other fresh cheese
5sprigs basil, leaves julienned

Ingredient Substitution Guide

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Preparation

Step 1
Thoroughly rinse the tripe under cold running water. Fill a large bowl with 6 cups ice water and add 2 tablespoons of the vinegar. Place the tripe in the bowl and soak for 30 minutes. Remove from the water, pat dry and cut into 1-inch cubes.
Step 2
In a large stockpot, combine the tripe, 5 bay leaves, pepper flakes, thyme, oregano, 1 gallon (16 cups) water and the remaining 1 cup vinegar. Bring to a boil over high heat and cook at a full boil for 1 hour. Remove from the heat and let cool. Drain the tripe, rinse in cold water and reserve.
Step 3
In another large stockpot over high heat, combine the oil, onions, tomatoes, garlic, parsley and remaining 2 bay leaves. Stir and cook for 5 minutes. Add the stock, reserved tripe, garbanzo beans, white navy beans and turnips, and bring to a boil. Lower the heat, cover and simmer for 1 hour.
Step 4
Add the carrots, cabbage and rice. Recover and simmer for another hour. Add the chorizo, morcilla, cheese and basil. Stir and simmer 10 minutes. Ladle into bowls and serve.