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Tripe, White Bean And Vegetable Soup
(Busecca)
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| What You Need: |
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1 pound tripe, cut into 1½-by-1/8-inch strips
1½ cups dried white navy or pea beans
½ cup olive oil
1 cup coarsely chopped onions
1 cup coarsely chopped scraped carrots
1 cup coarsely chopped celery
1 cup coarsely chopped leeks, including 2 inches of the green tops
1 cup coarsely chopped cabbage
4 medium-sized firm ripe tomatoes, peeled, seeded and coarsely chopped (see bigos)
4 medium-sized garlic cloves, peeled and coarsely chopped
1 teaspoon crumbled dried oregano
1 tablespoon salt
¼ teaspoon freshly ground black pepper
1 quart chicken stock, fresh or canned
1 cup coarsely chopped fresh spinach
2 medium-sized boiling potatoes, peeled and cut into ½-inch dice
2 tablespoons tomato paste
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| How To Cook: |
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1. Place the tripe in a large saucepan and add enough cold water to cover it by at least 2 inches.
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2. Bring to a boil over high heat, then reduce the heat to low and simmer partially covered for 1½ hours. Drain the tripe in a sieve or colander and set aside.
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3. Meanwhile, combine the beans and 3 quarts of water in a heavy saucepan and bring to a boil over high heat.
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4. Boil briskly for 2 minutes, remove the pan from the heat, and let the beans soak for 1 hour. Pou~ off the soaking water and set the beans aside.
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5. In a heavy 6- to 8-quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions, carrots, celery, leeks and cabbage.
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6. Stir well, cover the casserole, and simmer over low heat for 15 minutes, or until the vegetables are soft but not brown.
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7. Add the tripe, beans, tomatoes, garlic, oregano, salt, pepper and chicken stock and, stirring frequently, bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 1 hour.
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8. Then stir in the spinach, potatoes and tomato paste, and continue to simmer for about 20 minutes longer, or until the beans and potatoes are tender but not falling apart.
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9. Taste for seasoning and serve at once from a heated tureen or soup plates.
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