Busecca Alla Casalinga – Tripe Soup From Ticino

Busecca alla casalinga (home-made tripe soup)

Cut the vegetables and the tripe into fine leaves, slices and strips.

Finely chop the onion and garlic and sauté them in hot olive oil together with the finely diced pancetta. Add the vegetables and the tripe and sauté gently. Remove the seeds from the tomatoes, chop and add.

Extinguish with Merlot, fill up with soup and simmer on low fire for about half an hour.

Finally, add the freshly chopped herbs and the caraway seeds. Roast the luganiga and cut it into slices. Before serving, add the sausage to the soup and sprinkle with Sbrinz.

According to: Peter P. Riesterer, Ticino cuisine, stories and recipes,

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!

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