Busecca Ticinese (Tripe Soup With Garlic

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 3/4 oz)

1 x Twig parsley

Salt, freshly ground pepper

--GARLIC BREAD--

200 g French bread (7 oz)

50 g Butter (1 3/4 oz)

4 x Cloves garlic, mashed

10 g Gruyere, grated (0 1/4 oz)

1 tb Parsley

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.