Buseca URU

== Description ==
Serves 6.
== Ingredients ==
* 3-3 1/2 punds dressed calf's tripe
* 1 large Onion stuck wirh 2 cloves
* 3 stalks celery, chopped salt
* 4 tablespoons butter
* 4 tablespoons Pork or bacon fat, diced
* 6 small onions, finely chopped
* 2 carrots, chopped
* 1 sprig sage
* 14 ounce can Italian peeled tomatoes, drained and chopped pepper
* 3-4 cups cooked white (haricot) beans
* 1/2 cup grated Parmesan cheese 
== Directions ==
# This is a thick rich soup, and very much a local specialty (LOMBARDY). 
# Tripe is usually sold "dressed", i.e. cleaned and almost completely cooked. 
# It may have to be blanched simply for extra cleaning but even thisis seldom necessary. 
# The butcher selling the tripe should know how much it has been processed. 
# Wash the tripe and cut into 3-ingh squares. 
# Put it into a pan togetherwith the onions stuck with cloves, 1 stalk of celery, chopped, a little salt and enough water to cover. 
# put on the lid and bring to the boil, then lower the heat to moderate and cook for two hours, or until the tripe is quite tender. 
# Take it from the pan, cool it and cut into narrow strips. 
# Melt the butter and Pork fat in another pan. Fry the onions, the remaining celery, carrots and sage, stirring to mix thoroughly. 
# As the vegetables begin to brown, add the tomatoes. 
# Cook over a moderate heat for 10 minutes, add the tripe, a little saltand pepper, and 2/3 cup hot water. 
# Bring to the booil and cook for further 30 minutese. 
# Finally add the beans, check seasoning and cook gently for another 15 minutes to bring out flavours. 
# Sprinkle generously with Parmesan before serving.
Category:Uruguayan Recipes
Category:Uruguayan Soups
Category:Sage Recipes
Category:Parmesan cheese Recipes
Category:Bacon grease Recipes
Category:Pork Recipes
Category:Recipes that need photos