Beef tripe recipes from around the world
Busecca a la boliviana (tripe recipe from Bolivia) back | home | print

Busecca a la boliviana (tripe recipe from Bolivia)


1 pound of beef tripe
8 pork blood sausages
4 chorizo sausages
4 tomatoes
2 onions
4 garlic cloves
1 cup of chickpeas
1 cup of white beans
2 turnips
2 potatoes
1 cabbage
3 liter of beef stock
5 bay leaves
1 tablespoon of thyme
1 tablespoon hot chili pepper
1 tablespoon of oregano
Parmesan cheese
Extravirgin olive oil


Cut the tripe in one inch square pieces. In a pot with water, boil for a few hours the tripe with dried thyme and two bay leaves. Drain the tripe. In a separate pot, sautee for a few minutes in hot olive oil, chopped onion, chopped garlic, oregano, chili pepper, and three bay leaves. Add broth, tripe, the cooked chickpeas and beans, chopped potatoes, sliced cabbage, cubed tomatoes and turnips. Cover the pot and cook for half an hour, making sure the broth never evaporates completely. Ten minutes before removing the pot from the stove, add the chorizo sausages split in half and the blood sausages. Correct with salt if needed. Place the tripe in oven-safe dishes, sprinkle with grated Parmesan cheese and then gratin in the oven. Serve with toasted bread with butter and oregano.