Tripe White Bean and Vegetable Soup Busecca
Warm, hearty, and brimming with rustic charm, Tripe White Bean and Vegetable Soup Busecca is an Italian classic that combines tender tripe, creamy white beans, and a medley of flavorful vegetables in a rich, tomato-infused broth. This slow-simmered dish is deeply comforting, with aromatics like garlic, rosemary, and bay leaves enhancing every spoonful. Perfect for cozy dinners, this soup pairs beautifully with crusty bread and is topped with a sprinkle of grated Parmesan and fresh parsley for a satisfying finish. With minimal prep and an hour-long simmering process, this traditional recipe transforms simple, wholesome ingredients into a robust, protein-packed meal that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 500 g Tripe (cleaned and precooked)
- 400 g Canned white beans (drained and rinsed)
- 1 medium Carrot (diced)
- 2 stalks Celery stalks (diced)
- 1 medium Yellow onion (finely chopped)
- 2 cloves Garlic cloves (minced)
- 2 tbsp Tomato paste
- 400 g Canned diced tomatoes
- 1 liter Chicken or beef stock
- 2 tbsp Olive oil
- 2 leaves Bay leaves
- 1 sprig Fresh rosemary
- 1 tsp Salt
- 0.5 tsp Black pepper
- 50 g Parmesan cheese (grated, for garnish)
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Prepare the tripe by rinsing it under cold water and slicing it into thin strips, about 5 cm long.
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened.
Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
Add the tripe to the pot and cook for 3-4 minutes, stirring frequently, to let it absorb the flavors of the vegetables.
Pour in the diced tomatoes and chicken or beef stock. Add the bay leaves, rosemary sprig, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 60-70 minutes, or until the tripe is tender.
Once the tripe is tender, add the white beans to the pot. Simmer uncovered for an additional 15-20 minutes to allow the flavors to meld.
Remove the rosemary sprig and bay leaves from the soup. Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish each serving with grated Parmesan cheese and chopped parsley.
Serve hot with crusty bread on the side for a complete and satisfying meal.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.0 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 615 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
