Buseca Uru

Buseca Uru Recipe from Uruguay with Pork and Parmesan Cheese

Region / culture: Uruguay | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 6-8

Introduction

Buseca Uru is a traditional Italian soup made with calf's tripe, vegetables, beans, and Parmesan cheese. This hearty and flavorful dish is a popular choice in Lombardy, known for its rich and satisfying flavors.

History

Buseca Uru has been a staple in Lombardian cuisine for centuries, with its origins dating back to the Middle Ages. The dish was originally created as a way to make use of leftover ingredients and offal, such as tripe, which was commonly consumed by the working class. Over time, the recipe evolved to include a variety of vegetables and seasonings, resulting in the delicious and comforting soup we know today.

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 and rich soup, which is a local specialty in Lombardy.
Tripe is typically sold already cleaned and partially cooked.
It may need to be blanched for additional cleaning, although this is rarely necessary.
The butcher who sells the tripe should be able to provide information on its processing.
Wash the tripe and cut it into 3-inch squares.
Place it in a pan along with the onions pierced with cloves, 1 stalk of chopped celery, a little salt, and enough water to cover.
Cover the pan and bring it to a boil, then reduce the heat to medium and cook for two hours, or until the tripe is tender.
Remove it from the pan, let it cool, and cut it into narrow strips.
In another pan, melt the butter and pork fat. Fry the onions, remaining celery, carrots, and sage, stirring to thoroughly mix.
Once the vegetables start to brown, add the tomatoes.
Cook over medium 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 an additional 30 minutes.
Finally, add the beans, check the seasoning, and gently cook for another 15 minutes to enhance the flavors.
Before serving, generously sprinkle with Parmesan.

Variations

For a lighter version, you can use chicken or vegetable broth instead of water for the base of the soup.
Add a splash of white wine to the soup for a touch of acidity and complexity.

Cooking Tips & Tricks

Make sure to thoroughly clean and cook the tripe before adding it to the soup to ensure a tender and flavorful result.

- Adding a sprig of sage to the soup will enhance the overall flavor profile and add a subtle earthy note.

- Be sure to season the soup generously with salt and pepper to bring out the flavors of the ingredients.

- Garnish the soup with freshly grated Parmesan cheese before serving for an added layer of richness and depth.

Serving Suggestions

Serve Buseca Uru hot with crusty bread on the side for a complete and satisfying meal.

Cooking Techniques

Braising the tripe before adding it to the soup will help tenderize the meat and infuse it with flavor.

Ingredient Substitutions

If you can't find calf's tripe, you can use beef tripe or another type of offal in its place.

Make Ahead Tips

Buseca Uru can be made ahead of time and reheated before serving for a quick and easy meal.

Presentation Ideas

Garnish the soup with fresh parsley or a drizzle of olive oil for a pop of color and flavor.

Pairing Recommendations

Pair Buseca Uru with a light and crisp white wine, such as Pinot Grigio, to complement the rich flavors of the soup.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

32g per serving

Fats

14g per serving

Proteins

24g per serving

Vitamins and minerals

Buseca Uru is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Contains dairy (Parmesan cheese)

Summary

Buseca Uru is a nutrient-dense soup that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

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

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Buseca Uru. It was a warm summer day in Uruguay, and I was visiting my dear friend Maria at her cozy little home in Montevideo. Maria was a fantastic cook, and I always looked forward to trying her delicious dishes whenever I had the chance.

On this particular day, Maria invited me into her kitchen to watch her prepare a traditional Uruguayan dish called Buseca Uru. I had never heard of it before, but I was intrigued by the tantalizing aromas that wafted from her pot.

As I watched Maria work her magic in the kitchen, I couldn't help but ask her about the origins of the recipe. With a twinkle in her eye, Maria began to recount the story of how she learned to make Buseca Uru.

She explained that the recipe had been passed down through generations in her family, originating from her great-grandmother who hailed from the countryside of Uruguay. Maria's great-grandmother was a skilled cook who had a deep love for traditional Uruguayan cuisine, and she had taught her daughters and granddaughters the art of making Buseca Uru.

Maria had learned the recipe from her mother, who had learned it from her grandmother, and so on. It was a dish that held a special place in her heart, as it reminded her of her family's rich culinary heritage and the cherished moments spent gathered around the table sharing a meal.

As Maria continued to stir the pot, adding in the various ingredients with practiced precision, she shared with me the secret to making the perfect Buseca Uru. The key, she said, was to use fresh, high-quality ingredients and to allow the flavors to meld together slowly over a low flame, creating a rich and hearty broth that would warm the soul.

I watched in fascination as Maria added in the tripe, chickpeas, chorizo, and vegetables, each ingredient adding its own unique flavor and texture to the dish. The aroma that filled the kitchen was intoxicating, a tantalizing blend of savory and spicy that made my mouth water in anticipation.

After allowing the Buseca Uru to simmer and stew for several hours, Maria finally ladled out steaming bowls of the fragrant soup, garnishing each with a sprinkle of fresh parsley and a squeeze of lemon. As I took my first spoonful, I was transported to a world of bold flavors and comforting warmth, a taste of Uruguay that I would never forget.

From that day on, Buseca Uru became a staple in my own kitchen. I would often make a big pot of the hearty soup for my family and friends, sharing with them the story of how I had learned the recipe from my dear friend Maria in Uruguay.

As I sit here now, stirring a pot of bubbling Buseca Uru on the stove, I can't help but feel grateful for the traditions and recipes that have been passed down through the generations. Each spoonful of the savory soup is a reminder of the love and care that went into creating it, a taste of Uruguay that will forever hold a special place in my heart. And as I serve up bowls of Buseca Uru to my loved ones, I know that I am carrying on a tradition that spans time and distance, connecting me to my roots and to the loved ones who have come before me.