Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino

• 3 tablespoons beans borlotti
• 3 x carrots
• 1 x leeks
• 1 x celery
• 500 grams tripe honeycomb
• 30 grams butter
• 1 clove garlic mashed
• 1 tablespoon tomato paste
• 5 cups bouillon
• 1/4 teaspoon caraway seeds
• 1 Twig thyme
• 80 grams parmesan, parmigiano-reggiano cheese, grated grated
• 1 Twig parsley leaves
• 1 x salt pepper
• 200 grams french bread
• 50 grams butter
• 4 Cloves garlic mashed
• 10 grams gruyere cheese grated
• 1 tablespoon parsley leaves
• 1 x salt pepper

1. Soak beans overnight.
2. Drain beans.
3. Cook in lightly salted water until tender.
4. Drain.
5. Set aside.
6. Clean, trim and wash the vegetables (carrots, leek, celery).
7. Slice the carrots finely, slice the leek diagonally, slice the celery finely and cut into squares.
8. Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2 mm (1/16 in) wide.
9. Fill a kettle with water, add salt, bring to the boil.
10. Add tripe and cook for 2 1/2 hours.
11. Drain.
12. In a saucepan heat butter.
13. Saute vegetables briefly.
14. Add tripe, garlic and tomato paste.
15. Saute briefly.
16. Moisten with bouillon, simmer for 20 minutes.
17. Season with caraway, thyme, salt and pepper.
18. Add Borlotti beans and heat.
19. Serve in soup plates, sprinkle with cheese (Parmesan) or serve separately.
20. Garnish with parsley.
21. Garlic bread: cut bread into slices, toast in oven.
22. Beat butter until creamy, chop parsley finely, blend butter with garlic, cheese (Gruyere) and parsley.
23. Season with salt and pepper.
24. Spread bread with butter mixture, gratinate under broiler until golden brown.
25. Serve with soup.

beans borlotti, carrots, leeks, celery, butter, garlic, tomato paste, bouillon, caraway seeds, thyme, parmesan, parsley, salt pepper, bread, butter, garlic, gruyere cheese, parsley, salt pepper

Taken from recipeland.com/recipe/v/busecca-ticinese-tripe-soup-gar-41506 (may not work)