Buseca

Uruguay Buseca Recipe with Pork and Parmesan Cheese

Region / culture: Uruguay | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Buseca is a traditional Italian soup made with calf's tripe, vegetables, and beans. It is a hearty and flavorful dish that is perfect for a cold winter day.

History

Buseca has its origins in Lombardy, Italy, where it is considered a local specialty. It is a dish that has been enjoyed for generations and is often served at family gatherings and special occasions.

Ingredients

3-3.5 lb of dressed calf's tripe
1 large onion stuck with 2 cloves
3 stalks of celery, chopped
salt
4 tbsp of butter
4 tbsp of pork or bacon fat, diced
6 small onions, finely chopped
2 carrots, chopped
1 sprig of sage
14 oz (397 g) of Italian peeled tomatoes, drained and chopped
pepper
3-4 cups of cooked white (haricot) beans
0.5 cup of grated parmesan cheese

How to prepare

This is a thick, rich soup and is a local specialty in Lombardy.
Tripe is usually sold "dressed", which means it is cleaned and almost completely cooked.
It may need to be blanched for extra cleaning, but this is rarely necessary.
The butcher who sells the tripe should know how much it has been processed.
Wash the tripe and cut it into 3-inch squares.
Put the tripe into a pan along with the onions stuck with cloves, 1 stalk of celery (chopped), a little salt, and enough water to cover.
Put on the lid and bring it to a boil, then reduce the heat to moderate and cook for two hours or until the tripe is tender.
Remove the tripe from the pan, let it cool, and cut it into narrow strips.
Melt the butter and pork fat in another pan.
Fry the onions, remaining celery, carrots, and sage, stirring to mix thoroughly.
As the vegetables begin to brown, add the tomatoes.
Cook over moderate heat for 10 minutes, then add the tripe, a little salt and pepper, and 0.67 cup of hot water.
Bring it to a boil and cook for another 30 minutes.
Finally, add the beans, check the seasoning, and cook gently for another 15 minutes to enhance the flavors.
Sprinkle generously with Parmesan before serving.

Variations

Add diced potatoes or other vegetables to the soup for added flavor and texture.
Use different types of beans, such as kidney beans or chickpeas, for a unique twist on the traditional recipe.

Cooking Tips & Tricks

Make sure to clean the tripe thoroughly before cooking to remove any impurities.

- Cooking the tripe slowly and gently will help to tenderize it and enhance the flavors of the soup.

- Adding Parmesan cheese at the end of cooking will add a rich and savory flavor to the dish.

Serving Suggestions

Serve Buseca with crusty bread or a side salad for a complete meal.

Cooking Techniques

Slow cooking the tripe and vegetables will help to develop the flavors of the soup.

- Stirring the soup occasionally will help to prevent it from sticking to the bottom of the pan.

Ingredient Substitutions

Use vegetable broth instead of water for a vegetarian version of the soup.

- Substitute pancetta for the bacon fat for a different flavor profile.

Make Ahead Tips

Buseca can be made ahead of time and reheated before serving. Simply store it in an airtight container in the refrigerator.

Presentation Ideas

Garnish the soup with fresh parsley or a drizzle of olive oil before serving for a beautiful presentation.

Pairing Recommendations

Serve Buseca with a glass of red wine, such as Chianti or Barbera, for a classic Italian meal.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

32g per serving

Fats

- Total Fat: 14g per serving

- Saturated Fat: 7g per serving

Proteins

- Protein: 24g per serving

Vitamins and minerals

Vitamin A: 15% of daily value per serving

- Vitamin C: 20% of daily value per serving

- Iron: 25% of daily value per serving

Alergens

Contains dairy (Parmesan cheese)

Summary

Buseca is a nutritious dish that is high in protein and iron. It is also a good source of vitamins A and C.

Summary

Buseca is a delicious and comforting Italian soup that is perfect for a cozy night in. With its rich flavors and hearty ingredients, it is sure to become a favorite in your household.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the scent of flowers in full bloom filling the air as I strolled through the bustling streets of Buenos Aires. I had always been drawn to the vibrant culture and cuisine of Argentina, and on this particular day, I stumbled upon a small, hole-in-the-wall restaurant that would change my life forever.

As I stepped inside, the tantalizing aroma of herbs and spices enveloped me, and I knew I had found a hidden gem. The cozy little eatery was filled with locals chatting and laughing over steaming bowls of soup and hearty stews. I settled into a table near the window and scanned the menu, my eyes immediately drawn to a dish called Buseca.

Curious and intrigued, I asked the waiter about the dish, and he smiled warmly before launching into a detailed description of the traditional Argentinian soup. Buseca, he explained, was a hearty and flavorful tripe soup made with a rich tomato broth, vegetables, and a medley of herbs and spices. It was a dish that had been passed down through generations, a staple in Argentine households and a comfort food beloved by all.

Intrigued by the history and complexity of the dish, I knew I had to learn how to make it myself. The waiter must have sensed my enthusiasm, for he offered to introduce me to the chef, an elderly woman named Rosa who had been cooking up a storm in the kitchen for decades.

Rosa welcomed me with open arms, her eyes twinkling with mischief and wisdom as she ushered me into her bustling kitchen. She was a force of nature, moving with grace and precision as she chopped, stirred, and seasoned with a practiced hand. I watched in awe as she worked her magic, creating a symphony of flavors that danced on my taste buds.

As we chatted and cooked together, Rosa shared stories of her childhood in the countryside, where she had learned the art of cooking from her own grandmother. She spoke of long days spent in the kitchen, kneading dough, simmering broths, and roasting meats over an open flame. Her eyes shone with nostalgia as she recalled the simple joys of sharing a meal with loved ones, of breaking bread and building bonds that would last a lifetime.

I soaked up every word, every gesture, every secret ingredient that Rosa whispered in my ear. She taught me the importance of patience, of taking the time to let flavors meld and develop, of trusting my instincts and following my heart in the kitchen. She showed me how to infuse love and care into every dish, how to celebrate the bounty of the earth and the beauty of a shared meal.

After hours of cooking and laughter, Rosa finally ladled out two steaming bowls of Buseca, garnished with fresh herbs and a sprinkle of grated Parmesan. I took a hesitant sip, my taste buds exploding with a symphony of flavors - tangy tomatoes, savory tripe, tender vegetables, and a hint of spice that lingered on my tongue.

I looked up at Rosa, tears of gratitude and joy shining in my eyes. She smiled back, her face creased with age but glowing with pride. In that moment, I knew that I had found not just a recipe, but a piece of my soul, a connection to my past and a promise for the future.

And so, armed with Rosa's wisdom and love, I returned home to my own kitchen, eager to recreate the magic of that day. I gathered my ingredients, rolled up my sleeves, and set to work, channeling the spirit of Argentina and the soul of Rosa into every chop, stir, and taste.

As the fragrant aroma of Buseca filled my kitchen, I felt a sense of peace and contentment wash over me, knowing that I had found my true calling - to cook, to nourish, to share the gift of food and love with all who crossed my path.

And so, dear reader, I invite you to join me on this culinary journey, to savor the flavors of Argentina and the warmth of a shared meal. For in the kitchen, as in life, we find joy and connection, nourishment and healing, a taste of the divine that lingers long after the last bite is savored.

Buen provecho!