Buseca

Ingredients

• •3 to 3 1/2 pounds dressed calf's tripe
• •1 large onion stuck with 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 to 4 cups cooked white (haricot) beans
• •1/2 cup grated parmesan cheese

Directions

1. 1Wash the tripe and cut into 3 inch squares.
2. 2Put it into a pan together with the onions stuck with cloves, 1 stalk of celery, chopped, a little salt and enough water to cover.
3. 3Put 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.
4. 4Take it from the pan, cool it and cut into narrow strips.
5. 5Melt the butter and pork fat in another pan. Fry the onions, the remaining celery, carrots and sage, stirring to mix thoroughly.
6. 6As the vegetables begin to brown, add the tomatoes. Cook over a moderate heat for 10 minutes, add the tripe, a little salt and pepper, and 2/3 cup hot water.
7. 7Bring to the boil and cook for another 30 minutes.
8. 8Finally add the beans, check seasoning and cook gently for another 15 minutes to bring out flavors.
9. 9Sprinkle generously with parmesan before serving.