How to make Buseca

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Buseca is tripe stew in the Italian-Argentine kitchen of Buenos Aires and Rosario: honeycomb tripe, beans, tomato, and a Parmesan rind if the house has one.

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.