Buseca Garbanzo Bean And Tripe Soup Recipes

Steps:

• Place tripe in a large saucepan and add enough cold water to cover it by at least 2 inches.
• Bring to a boil over high heat, then reduce the heat to low and simmer partially covered for 1 1/2 hours. Drain the tripe in a sieve and set aside.
• Meanwhile, combine the beans and 3 qts. of water in a heavy saucepan and bring to a boil over high heat.
• Boil briskly for 2 minutes, remove the pan from the heat, and let the beans soak for 1 hour. Pour off the soaking water and set the beans aside.
• In a heavy 6-8 quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions, carrots, celery, leeks, and cabbage.
• Stir well, cover the casserole, and simmer over low heat for 15 minutes, or until the vegetables are soft but not brown.
• Add the tripe, beans, tomatoes, garlic, oregano, salt, pepper, and chicken stock and, stirring frequently, bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 1 hour.
• Then stir in the spinach, potatoes and tomato paste, and continue to simmer for about 20 minutes longer, or until the beans and potatoes are tender but not falling apart.
• Taste for seasoning and serve at once from a heated tureen or soup plates.

Steps:

• Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
• Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

Steps:

• Saute pepperoni or sausage in oil.
• Flour & brown chicken in same pan.
• Add onion.
• Add remaining ingredients.
• Simmer on Low for 30 minutes.
• Serve with a nice, crusty French or Italian bread.