Swedish Tripe Soup with Garlic Bread - Busecca Ticinese

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Preparation Time : 30 minutes   Cooking Time : 3 hours   Serves : 6

Ingredients :

• 3 tbsp borlotti beans
• 3 carrots
• 1 leek
• 1 small knob celery
• 1 lb honeycomb tripe
• 1 oz butter
• 1 clove garlic, mashed
• 1 tbsp tomato paste
• 5 cups bouillon
• ¼ tspn caraway seeds
• 1 x twig thyme
• 2¾ parmesan, grated
• 1 sprig parsley
• salt and freshly ground pepper
  for garlic bread :
• 7 oz French bread
• 1¾ oz butter
• 4 cloves garlic, mashed
• ¼ oz gruyere, grated
• 1 tbsp parsley
• salt and freshly ground pepper

Preparation and Cooking Instructions :

1. Soak beans overnight. Drain beans. Cook in lightly salted water until tender. Drain. Set aside.
2. Clean, trim and wash the vegetables (carrots, leek, celery). Slice the carrots finely, slice the leek diagonally, slice the celery finely and cut into squares.
3. Cut the tripe into strips 1 ½" long and 1/16" wide. Fill a kettle with water, add salt, bring to the boil. Add tripe and cook for 2½ hours. Drain.
4. In a saucepan heat butter. Sauté vegetables briefly. Add tripe, garlic and tomato paste. Sauté briefly. Moisten with bouillon, simmer for 20 minutes. Season with caraway, thyme, salt and pepper. Add Borlotti beans and heat.
5. Serve in soup plates, sprinkle with cheese (Parmesan) or serve separately. Garnish with parsley.
6. For garlic bread : Cut bread into slices, toast in oven.
7. Beat butter until creamy, chop parsley finely, blend butter with garlic, cheese (Gruyere) and parsley. Season with salt and pepper.
8. Spread bread with butter mixture, grill under broiler until golden brown. Serve with soup.