Rustic Tripe and White Bean Soup
Celebrate the rich and hearty flavors of traditional Italian cuisine with this Rustic Tripe and White Bean Soup. Also known as Busecca, this dish combines tender strips of tripe with creamy white navy beans, vibrant vegetables, and savory spices to create a comforting and flavorful meal. Perfect for chilly days, this dish not only warms the soul but also showcases the culinary tradition of utilizing every part of the animal. Serve it alongside crusty bread for a complete, satisfying dinner that will impress your family and guests alike.
N/A
Servings
150
Calories
17
Ingredients
Ingredients
Tripe
1 lb (cut into 1 1/2 by 1/8-inch strips)
Dried white navy beans
1 1/2 cups (rinsed and soaked)
Olive oil
1/2 cup (for sautéing)
Onion
1 cup (coarsely chopped)
Carrot
1 cup (coarsely chopped)
Celery
1 cup (coarsely chopped)
Leek
1 cup (coarsely chopped, including 2 inches of green tops)
Cabbage
1 cup (coarsely chopped)
Ripe tomatoes
4 medium (peeled, seeded and coarsely chopped)
Garlic cloves
4 medium (peeled and coarsely chopped)
Dried oregano
1 teaspoon (crumbled)
Salt
1 tablespoon
Black pepper
1/4 teaspoon (freshly ground)
Chicken stock
1 quart (fresh or canned)
Fresh spinach
1 cup (coarsely chopped)
Boiling potatoes
2 medium (peeled and cut into 1/2-inch dice)
Tomato paste
2 tablespoons
Instructions
1
Rinse the tripe under cold water and place it in a large saucepan. Cover with cold water, ensuring it is at least 2 inches above the tripe. Bring to a boil over high heat, then reduce the heat and simmer it, partially covered, for 1 1/2 hours.
2
While the tripe cooks, rinse the dried white navy beans and combine them with 3 quarts of fresh water in a heavy saucepan. Bring to a rapid boil for 2 minutes, then remove from heat, cover, and let the beans soak for 1 hour. Drain and set aside.
3
In a large 6-8 quart casserole, heat the olive oil over medium heat until shimmering. Add the onions, carrots, celery, leeks, and cabbage. Stir well, cover, and cook for about 15 minutes, stirring occasionally, until the vegetables are soft and fragrant.
4
Once the tripe is done, drain and chop it into bite-sized pieces if necessary. Add the tripe, soaked beans, tomatoes, garlic, oregano, salt, pepper, and chicken stock to the vegetables in the casserole. Stir well to combine, and bring the mixture to a boil over high heat.
5
After boiling, reduce the heat to low and allow the soup to simmer, partially covered, for 1 hour. Stir occasionally to prevent sticking.
6
Add the spinach, diced potatoes, and tomato paste to the pot and continue to simmer for an additional 20 minutes, or until the beans and potatoes are tender yet firm.
7
Taste the soup and adjust seasoning as desired. Serve hot from a heated tureen or in individual soup plates, accompanied by crusty bread.
Nutrition Information
7g
Fat
11g
Carbs
10g
Protein
3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Tripe and White Bean Soup?
It is a traditional Italian dish, also known as Busecca, that combines tender strips of tripe with creamy white navy beans, vegetables, and savory spices.
What is the alternative name for this soup?
This soup is traditionally known as Busecca.
How much tripe is required for this recipe?
The recipe calls for 1 lb of tripe.
How should the tripe be cut?
The tripe should be cut into 1 1/2 by 1/8-inch strips.
What type of beans are used in this soup?
The recipe uses 1 1/2 cups of dried white navy beans.
How long should the tripe simmer initially?
The tripe should be simmered in water for 1 1/2 hours.
What is the process for soaking the dried beans?
Rinse the beans, bring them to a rapid boil for 2 minutes in 3 quarts of water, then remove from heat and let them soak for 1 hour.
How many calories are in a serving of this soup?
There are approximately 150 calories per serving.
What is the protein content per serving?
Each serving contains 10g of protein.
How much fat is in this soup?
The soup contains 7g of fat per serving.
What vegetables are used for the aromatic base?
The base consists of onion, carrot, celery, leeks, and cabbage.
How long should the vegetable base be cooked?
Sauté the vegetables in olive oil for about 15 minutes until soft and fragrant.
How many garlic cloves are included in the recipe?
The recipe requires 4 medium garlic cloves, peeled and coarsely chopped.
What type of tomatoes should be used?
Use 4 medium ripe tomatoes that have been peeled, seeded, and coarsely chopped.
What is the total simmering time after adding the tripe and beans?
The soup simmers for 1 hour, followed by an additional 20 minutes after adding the final ingredients.
When should the spinach and potatoes be added?
Add the fresh spinach and diced potatoes during the final 20 minutes of simmering.
What kind of potatoes are recommended?
Boiling potatoes are recommended, peeled and cut into 1/2-inch dice.
How much chicken stock is needed?
The recipe uses 1 quart of chicken stock, which can be fresh or canned.
Is tomato paste included in the ingredients?
Yes, 2 tablespoons of tomato paste are added towards the end of cooking.
What herbs and spices season the soup?
The soup is seasoned with dried oregano, salt, and freshly ground black pepper.
How much olive oil is used?
The recipe calls for 1/2 cup of olive oil for sautéing the vegetables.
What is the fiber content of this soup?
The soup provides 3g of fiber per serving.
Should the leeks include the green tops?
Yes, the chopped leeks should include 2 inches of the green tops.
What should be served with Rustic Tripe and White Bean Soup?
It is best served accompanied by crusty bread.
How much cabbage is used?
The recipe uses 1 cup of coarsely chopped cabbage.
What is the carbohydrate count per serving?
There are 11g of carbohydrates per serving.
Does the recipe require peeling the tomatoes?
Yes, the ripe tomatoes should be peeled and seeded before being chopped.
What size casserole dish is needed?
A large 6-8 quart casserole is recommended for cooking the soup.
How much dried oregano is added?
The recipe uses 1 teaspoon of crumbled dried oregano.
How do you know when the soup is finished?
The soup is done when the beans and potatoes are tender yet firm.