Buseca Uruguay (Tripe and Garbonzo Soup)
3 hours / 10-12 servings
1 pound honeycomb tripe
1 cup distilled white vinegar
5 bay leaves
1/2 teaspoon salt
1 tablespoon red-pepper flakes
1 tablespoon dried thyme
1 tablespoon dried oregano
5 sprigs basil, leaves chopped
¼ cup olive oil
2 cups diced onions
6 plum tomatoes, diced
6 – 8 cloves garlic, minced
¼ cup chopped parsley
16 cups beef stock
1 cup cooked garbanzo beans
1 cup white navy beans (uncooked)
2 turnips, peeled and diced into small cubes
4 carrots, peeled and sliced 1/4-inch thick
½ head cabbage, shredded
1 cup rice, rinsed well
12 ounces chorizo sausage, casing removed, sausage chopped
12 ounces morcilla sausage, casing removed, sausage thinly sliced (Portuguese Sausage to substitute)
1 cup grated queso blanco, cotija or other fresh Mexican style cheese
Rinse the tripe thoroughly under running water. Remove from the water, shake dry, and cut into 1-inch cubes.
In a large stockpot over high heat, combine the oil, onions, tomatoes, garlic, parsley and bay leaves. Stir and cook for 5 minutes or until onions are translucent. Add the beef stock, tripe, garbanzo beans, white navy beans and turnips, and bring to a boil. Lower the heat, cover and simmer for 1 hour.
Add red pepper flakes, salt, thyme, oregano, vinegar. Bring to a boil over high heat, then reduce to a simmer and cook for one hour.
Add carrots, cabbage, and rice. Recover and simmer for another hour. Add the chorizo, morcilla, cheese and basil. Stir and simmer 10 minutes.
Serve in soup bowls