Tripe stew

Name: Tripe stew (Buseca)
Cuisine: Argentine
Ingredients: salt and ground black pepper; bread and red wine, to serve; bread and red wine, to serve; 45 ml/3 tbsp white wine vinegar; 30 ml/2 tbsp olive oil; 500 g/1¼ lb tripe; salt and ground black pepper; 200 g/7 oz can chickpeas, drained and rinsed; 200 g/7 oz can butter (lima) beans, drained and rinsed; 100 g/4 oz white cabbage, very thinly sliced; 400 g/14 oz can tomatoes; 250 ml/8 fl oz/1 cup red wine; 15 ml/1 tbsp paprika; 1 bay leaf; a few sprigs of fresh thyme; 2 garlic cloves, chopped; 1 leek, cut into small dice; 1 large carrot, cut into small dice; 1 red (bell) pepper) seeded and chopped; 1 large onion, chopped; 100 g/3¾ oz Spanish chorizo, diced; 100 g/3¾ oz pancetta, diced

Buseca

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Much-loved by Argentinians, tripe should be gently cooked until meltingly tender. Unlike some European recipes where it is cooked in a creamy white sauce, buseca is a vibrant well-flavoured dish with a combination of tomatoes, peppers, beans, red wine and pungent herbs. Buseca is traditionally enjoyed with a glass of red wine.

Ingredients

500 g/1¼ lb tripe
45 ml/3 tb

Americas
Argentina

Method

Thoroughly rinse the tripe under cold running water, then put in a bowl with plenty of cold water to cover. Add the vinegar and leave to soak for at least 30 minutes.
Rinse the tripe again, then put in a pan and cover with cold water. Slowly