Buseca (Traditional Argentine Tripe Stew)
Ingredients:
– 500g (1.1 lbs) beef tripe, cleaned and cut into strips
– 200g (7 oz) chorizo sausage, sliced
– 200g (7 oz) smoked bacon, diced
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 large carrot, diced
– 2 medium potatoes, diced
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 400g (14 oz) canned white beans, drained and rinsed
– 1 can (400g/14 oz) crushed tomatoes
– 1 liter (4 cups) beef broth
– 1 bay leaf
– 1 tsp paprika
– 1/2 tsp cumin
– 1/2 tsp chili powder (optional)
– Salt and pepper, to taste
– Olive oil, for cooking
Instructions:
1. **Prepare the Tripe:** In a large pot, bring water to a boil and add the tripe. Cook for about 30 minutes to tenderize, then drain and set aside.
2. **Cook the Meat:** In the same pot, heat a little olive oil over medium heat. Add the chorizo and bacon, and cook until browned. Remove and set aside, leaving the fat in the pot.
3. **Sauté Vegetables:** In the pot, add the onion, garlic, carrot, and bell peppers. Sauté until softened, about 5-7 minutes.
4. **Combine Ingredients:** Add the tripe, chorizo, bacon, potatoes, white beans, crushed tomatoes, and beef broth to the pot. Stir in the bay leaf, paprika, cumin, and chili powder. Season with salt and pepper.
5. **Simmer:** Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the tripe is very tender and the flavors have melded together.
6. **Serve:** Remove the bay leaf before serving. Serve the buseca hot, garnished with fresh parsley if desired.
Prep Time: 30 minutes | Cook Time: 2 hours | Servings: 6
