Buseca (Busecca)
Overview
Buseca is a thick tripe and bean soup from Uruguay and Argentina. Honeycomb beef tripe is cleaned and boiled until tender, then cut into strips and simmered in a tomato and paprika broth with white beans, slices of chorizo, bacon, onion, red pepper and carrot. Many cooks also add diced potato or pumpkin. The result is rich, hearty and slightly spicy, more like a stew than a light soup. It is served in deep bowls with grated parmesan or another hard cheese on top and plenty of bread, and it is usually eaten as a main course in winter.
History
Buseca comes from busecca, a tripe soup from Milan and Lombardy in northern Italy. Italian immigrants brought it to the Río de la Plata in the late nineteenth and early twentieth centuries, when millions of Italians settled in Uruguay and Argentina. It is a classic dish of the cold months, often made for Sunday family lunches, and is still served in traditional bodegones.
Main ingredients
Beef tripe, white beans, chorizo, tomato, red pepper, paprika. The soup is built on beef broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Bean soups · Beef soups · Tripe and offal soups · Tomato soups
Recipe
Method
- 190 min
Boil the tripe for 90 minutes until tender, then cut into strips; cook the beans separately until soft.
- 25 min
Fry the chorizo and bacon, then add the onion, pepper and carrot for 5 minutes.
- 340 min
Add the paprika, tomatoes, broth, tripe and beans and simmer for 40 minutes.
- 4
Season and serve with grated cheese and bread.
- ✓
Serve. About 3 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
