Serving
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Tripe & Vegetable Soup
Switzerland
  -   Busecca
Makes
Effort:
Sched:
DoAhead:  
3 quart  
***
3 hr  
Yes
This excellent soup is substantial, but not heavy, suitable for all seasons. The ingredient list is long, but it's not at all difficult to make. The Swiss are of two minds about tripe - half the people know what it is and want nothing to do with it, the other half know what it is and love it.



1
1/2
1/2
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8
5
1
3
3
6
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4
1-1/2
1
2
1/4
1
5
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1/2
1/4
1/4
2
1/2
1
1
------
10
1/2
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ar
#
t
t
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oz
oz
#
oz
oz
#
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oz
oz
cl
t
c
c
c
---
t
t
t
t
t

T
---
oz
c
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Tripe (1)
Citric Acid (2)
Salt
-- Vegetables
Leeks
Celery Root (3)
Tomatoes
Carrots
Green Beans
Cabbage
-- Sauté
Onion
Bacon, smoked
Garlic
Olive Oil
White Wine
Stock
Water
-- Seasoning
Salt
Pepper
Marjoram, dry
Basil fresh
Rosemary fresh
Saffron pinch
Tomato Paste
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Potatoes (4)
Peas, frozen
-- Garnish
Grated Cheese (5)  
  1. Rinse TRIPE and cut off any fat that clings to it. Place in a pot with 1/4 t Citric Acid, 1/4 t Salt and cold water to cover for about 5 minutes. Drain and rinse. Repeat one more time.
  2. Clean the pot and return the tripe with just enough cold water to cover. Bring to a boil and simmer until tripe is tender but still "al dente", about 1-1/4 hour or more depending on type of tripe.
  3. Meanwhile:   Trim LEEKS to white and light green only. Split and wash out all remaining mud, then slice thin. Trim CELERY ROOT to remove all the grungy stuff. Cut into about 1/2 inch cubes. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and cut into 3/4 inch cubes. Slice CARROTS about 1/4 inch thick. Tip and tail BEANS and cut into 1 inch lengths. Slice cabbage about 1/2 inch wide by 1-1/2 inches long. Mix all.
  4. Chop ONION small. Dice bacon about 1/4 inch. Mix.
  5. Crush GARLIC and chop fine.
  6. In a heavy bottomed pot heat Olive Oil and fry Onion mix stirring until the first trace of color. Stir in Garlic and continue to fry stirring until garlic starts to color (and stick to the pan). If you're doing a double recipe do this step in a sauté pan, loosen with white wine and pour into the soup pot.
  7. Stir White Wine, Stock and 5 c Water into the Soup Pot. Bring to a boil.
  8. Stir in Vegetable mix and bring back to a boil. Turn down the heat and simmer about 3/4 hour.
  9. Cut Tripe into strips about 3/8 inch wide and 1-1/2 inches long and add to the Soup.
  10. Chop Seasoning items as needed and stir into the soup. Simmer for another 15 minutes.
  11. Meanwhile:   Peel POTATOES and dice into about 1/2 inch cubes.
  12. Stir in Potatoes and simmer until tender, about 15 minutes.
  13. Adjust seasoning to taste and serve hot, garnished with grated Cheese.
NOTES:
  1. Tripe:   honeycomb tripe is preferred but blanket tripe will do fine. The weight given and cooking time is for tripe as sold in U.S. markets (cleaned and par-boiled). For details see our Tripe Page.
  2. Citric Acid:   1/2 t is equivalent to the juice of 1 lemon.
  3. Celery Root:   Use celery root if you can, it better matches the texture of the soup, but If you just don't have it, use 2 ounces celery stems trimmed and sliced about 1/4 inch thick. For details see our Celery Root page.
  4. Potatoes:   I prefer White Rose for recipes of this sort. Don't use Yukon Gold which disintegrate into mush if overcooked a few minutes. For details see our Potato page.
  5. Cheese:   This should be Swiss Sprinz, but If you don't have that Parmesan will work well.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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