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  Busecca ticinese (tripe soup with garlic brea
 
Yield: 6 Servings
 
3 tb Borlotti beans      3 x Carrots
1 x Leek      1 x Small knob celery
500 g Honeycomb tripe (1 lb)      30 g Butter (1 oz)
1 x Clove garlic mashed      1 tb Tomato paste
1 1/4 l Bouillon (5 cups)      1/4 ts Caraway seeds
1 x Twig thyme      80 g Parmesan grated (2.75 oz)
1 x Twig parsley Salt freshly ground pepper MMMMM------------------------GARLIC BREAD-----------------------------      200 g French bread (7 oz)
50 g Butter (1.75 oz)      4 x Cloves garlic mashed
10 g Gruyere grated (0.25 oz)      1 tb Parsley
 Salt freshly ground pepper Preparation: 30 minutes cooking time: 3 hours Yields 6 servings as a first course as a main course double the ingredients. Soak beans overnight. Drain beans. Cook in lightly salted water until tender. Drain. Set aside. Clean trim and wash the vegetables (carrots leek celery). Slice the carrots finely slice the leek diagonally slice the celery finely and cut into squares. Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2 mm (1/16 in) wide. Fill a kettle with water add salt bring to the boil. Add tripe and cook for 2 1/2 hours. Drain. In a saucepan heat butter. Saute' vegetables briefly. Add tripe garlic and tomato paste. Saute' briefly. Moisten with bouillon simmer for 20 minutes. Season with caraway thyme salt and pepper. Add Borlotti beans and heat. Serve in soup plates sprinkle with cheese (Parmesan) or serve separately. Garnish with parsley. Garlic bread: cut bread into slices toast in oven. Beat butter until creamy chop parsley finely blend butter with garlic cheese (Gruyere) and parsley. Season with salt and pepper. Spread bread with butter mixture gratinate under broiler until golden brown. Serve with soup.

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