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Buseca

Serves 6 Soup meat, Soups

Buseca

Buseca, a comforting tripe stew, finds its roots in the Italian-Argentine kitchens of Buenos Aires and Rosario, where culinary traditions blend seamlessly. This dish is often a cold-weather staple, bringing warmth to tables during the winter months. It reflects the Italian influence in Argentina, showcasing the harmony between local ingredients and Italian cooking techniques.

The stew is rich and hearty, with tender honeycomb tripe simmered alongside creamy white beans and tomatoes, all absorbing the depth of flavor from a Parmesan rind. Each bite offers a satisfying balance of savory and tangy notes, complemented by aromatic oregano and garlic. A final scrape of Parmesan at the table enhances the dish, adding a nutty complexity that ties the flavors together beautifully.

Ingredients

  • 800 g (1.8 lb)beef tripe, cleaned and sliced
  • 200 g (7 oz)white beans, soaked
  • 2onions, chopped
  • 3tomatoes, chopped
  • 2 tbsptomato paste
  • 4garlic cloves
  • 1Parmesan rind — optional
  • 1 tsporegano
  • 2 tbspolive oil
  • to tastesalt and pepper

Method

  1. Start by bringing a large pot of water to a rolling boil. Add the 800 g (1.8 lb) of cleaned and sliced beef tripe to the boiling water. Blanch the tripe for 10 minutes to remove any impurities and soften its texture. After 10 minutes, drain the tripe in a colander and rinse it under cold running water to stop the cooking and remove any residual odor.
  2. In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the 2 chopped onions and sauté until they become translucent and start to brown slightly, which should take about 5 minutes. Add the 4 minced garlic cloves and cook for another minute until fragrant, ensuring the garlic does not burn.
  3. Stir in the 3 chopped tomatoes, 2 tablespoons of tomato paste, and 1 teaspoon of oregano. Cook this mixture for about 5 minutes, stirring occasionally, until the tomatoes break down and the paste is well incorporated, creating a rich, aromatic base.
  4. Add the blanched tripe, 200 g (7 oz) of soaked white beans, and the Parmesan rind to the pot. Pour in enough water to cover all the ingredients by about an inch. Bring the mixture to a gentle simmer, ensuring the heat is low enough to maintain a soft bubbling. Cover the pot and let it simmer for about 2 hours, stirring occasionally. The tripe should become tender and the beans should be fully cooked, absorbing the flavors of the stew.
  5. Once the tripe is tender, season the stew with salt and pepper to taste. The consistency should be thick and hearty, not watery. If the stew is too thin, continue to simmer uncovered until it reaches the desired thickness.
  6. Before serving, remove the Parmesan rind from the pot. This will have imparted a rich, umami flavor to the stew. Serve the Buseca very hot, ensuring each bowl has a generous portion of tripe, beans, and the rich tomato broth.