Garbanzo Bean and Tripe soup

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Buseca or Garbanzo Bean and Tripe soup is one of those special tastes of Milan visitors can enjoy. There are several varieties from parts of Europe and Spanish South America.

To make the soup you will need 1 pound honeycomb tripe, 1 cup white vinegar, 7 bay leaves, 1 tablespoon red-pepper flakes, 1 tablespoon dried thyme, 1 tablespoon dried oregano, 1/4 cup olive oil, 2 onions, diced, 4 plum tomatoes, diced, 6 cloves garlic, minced, 1/4 cup chopped parsley leaves, 1 gallon beef stock, 1/2 cup dried garbanzo beans,1 c up dried white navy beans, 2 turnips, diced, 4 carrots, sliced, 1/2 head white cabbage, shredded, 1 cup long-grain rice, 12 ounces chorizo sausage, thinly sliced, 12 ounces morcilla sausage, thinly sliced, 1 cup grated queso blanco, 5 sprigs basil.

Rinse the tripe under cold running water and fill a large bowl with ice water and add vinegar. Place the tripe in the bowl and soak for 30 minutes. Remove from the water and cut into small cubes.

In a large pot combine the tripe, bay leaves, pepper flakes, thyme, oregano, 1 gallon water and the remaining vinegar. Bring to a boil over high heat and cook at a full boil for 1 hour. Drain the tripe and rinse. In another pot over a high flame, combine the oil, onions, tomatoes, garlic, parsley and remaining bay leaves and cook for 5 minutes. Add the stock, reserved tripe, garbanzo beans, white navy beans and turnips, and boil. Lower the heat and simmer for 1 hour. Add the carrots, cabbage and rice and simmer for another hour. Add the chorizo, morcilla, cheese and basil. Stir and simmer 10 minutes.

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Portuguese soup, ethnic warmth

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Soup isn’t always just soup. In Portugal it is a tradition that is passed on from generation to generation.

The traditional Portuguese soup recipe calls for 1 cup vegetable oil, 2 cups chopped onion, 2 bay leaves, 1 pound smoked sausage, sliced, 1 medium head cabbage, chopped, 6 potatoes, peeled and cubed, 2 cans kidney beans, 1 can beef consommé, 2 2/3 quarts water, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, 1 teaspoon salt, 1/2 cup vinegar, 1/4 pounds potatoes, scrubbed and diced, 3 tablespoons butter, and warm crusty bread.

To prepare, place a large pot over medium flame and cook onions and potatoes, until tender, then add sausage and cook for 5 minutes. Next add water, bay leaves, cabbage, beans, consommé, garlic, powder, pepper, and salt and bring to a boil. Lower flame and simmer for between 30 and 45 minutes.

Add vinegar and more continue to simmer for an hour. Serve soup with warm bread.

This recipe can be used with kale instead of cabbage, garbanzo beans or chick peas instead of kidney beans, and chourico instead of smoked sausage.

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Beef Pot Roast, taste in a pot

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When we think “roast” we often think “oven” but one of the tastiest roast meals is pot roast beef which can be done simply and easily on the stove top.

Pot Roast is an excellent meal to serve for an evening entertaining friends for a dinner party. It can be served with baked potatoes and gravy and a side salad of lettuce and tomatoes.

The ingredients required are 2 teaspoons olive oil, 4 pounds boneless chuck roast,1 onion, chopped, 2 cloves garlic, minced, 2 bay leaves, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Meat should be seasoned and left to marinade prior to cooking.

First preheat an oven to 325 degrees F. Heat a Dutch oven on top of the stove over a medium high heat. Then add meat and sear for around 4 minutes, searing all sides for 3 to 4 minutes each. Remove from the pan and sprinkle salt and pepper, add garlic, and 1 bay leaf. Replace meat in the pan and cook in the oven for 30 minutes. Reduce heat and cook for a further 1 ½ hours. Garnish with onions and gravy.

A variation on this dish involves searing the meat. Once browned, add water, and boil until tender over a low flame. 

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