Buseca is a hearty and flavorful dish, perfect for cold winter days. This traditional recipe, popular in Italy, Spain, and Argentina, is a comforting stew made with tripe and a variety of vegetables. It provides energy and warmth, making it an ideal meal for increasing calorie intake during colder months. The recipe, brought to Argentina by European immigrants, has many regional variations, with some including lentils or red chorizo. This version is simple yet delicious,...
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Ingredients
tripe1kg
red bell pepper, chopped1
large onion, chopped1
garlic, minced3clove
potatoes, diced2
chickpeas1can
beans1can
carrot, diced1
peeled, diced tomatoes1can
sweet paprika1tsp
bay leaf1
Salt, to taste
Pepper, to taste
Oil, as needed
Boiling beef broth, as needed
Nutrition (per serving)
Calories
205.0kcal (10.25%)
Protein
20.8g (41.66%)
Carbs
20.8g (7.57%)
Sugars
2.5g (5%)
Healthy Fat
2.6g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
How to make Buseca
- Step 1
Wash the tripe thoroughly and boil it in water with salt until tender. Remove the tripe from the water and cut it into medium-sized strips.
- Step 2
In a clay pot or a large saucepan, heat a bit of oil and sauté the onion, garlic, and chopped red bell pepper. Once the onion turns translucent, add the carrot and tomatoes. Stir and cook everything for 5 minutes.
- Step 3
Add the tripe to the mixture, along with the bay leaf. Season with salt, pepper, and sweet paprika.
- Step 4
Cover the mixture with boiling beef broth and cook for about 10 minutes. Then, add the diced potatoes and continue cooking for another 20 minutes, or until the potatoes are tender. Keep the pot covered and cook over medium heat.
- Step 5
Finally, add the chickpeas and beans, and cook for 5 more minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
205.0kcal (10.25%)
Protein
20.8g (41.66%)
Carbs
20.8g (7.57%)
Sugars
2.5g (5%)
Healthy Fat
2.6g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For added flavor, you can use homemade beef broth instead of store-bought.
Ensure the tripe is thoroughly cleaned before boiling to remove any impurities.
Serve the dish in individual clay pots for an authentic presentation.
You can adjust the seasoning to your taste by adding more paprika or pepper.
If you prefer a spicier version, consider adding a pinch of chili flakes.
FAQS
What is tripe, and where can I find it?
Tripe is the edible lining of a cow's stomach. It is commonly available at butcher shops or specialty meat markets.
Can I make this dish vegetarian?
While traditional buseca uses tripe, you can substitute it with hearty vegetables like mushrooms or lentils for a vegetarian version.
How do I clean tripe properly?
Wash the tripe thoroughly under running water, then boil it in salted water to remove any impurities and tenderize it.
Can I freeze leftover buseca?
Yes, buseca can be frozen. Allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months.
What can I serve with buseca?
Buseca is typically served on its own, but you can pair it with crusty bread or a side salad for a complete meal.
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