Buseca

Ingredients

• 600 g of tripe (or mondongo, or beef stomach)
• 6 glasses of cold water
• 1 1/2 cups of white vinegar
• 5 bay leaves
• 1 tablespoon of red pepper powder or spicy paprika
• 1 tablespoon of dried thyme
• 1 tablespoon of dried oregano
• 4.5 litres of water
• 1/4 cup of olive oil
• 2 onions, chopped
• 4 medium-sized tomatoes
• 6 cloves of garlic, chopped
• 1/4 cup of chopped chives
• 2 bay leaves
• 4.5 litres of beef broth
• 1/2 cup of chickpeas (soak them in water overnight)
• 1 cup of dried beans
• 2 turnips, peeled and diced
• 4 carrots (cut into sticks)
• 1/2 bell pepper, cut into julienne strips
• 1 cup of basmati rice (thoroughly rinsed)
• 3 chorizo sausages
• 3 servings of black pudding sausages
• 1 cup of grated fresh cheese
• 7 to 8 basil leaves (chopped into thin slices)

Wash the calluses thoroughly with cold water.

Place 6 glasses of cold water and 2 tablespoons of white vinegar in a large container. Submerge the calluses for at least 30 minutes.

Remove the calluses from the water, dry them, and cut them into 2.5 to 3 cm pieces.

In a large pot, combine the callos, 5 bay leaves, thyme, pepper, 4.5 litres of water, and 1.5 cups of white vinegar.

Let it simmer for an hour.

Remove from the heat and allow to cool; discard any hard pieces, skins, and rinse thoroughly under cold water, then set aside.

In a large pot, heat the oil paint over high heat, then add the onions, tomatoes, garlic, celery, and bay leaves.

Simmer for about 5 minutes, then add the broth, navy beans, chickpeas, broad beans, and turnips.

Bring to a boil, then reduce the heat. Next, simmer and cook for about an hour.

Add the carrots, cabbage, and rice, season, and continue to cook for an additional hour.

Add the chorizo sausages, black pudding sausages, and cheese, mix well, and continue cooking for an additional 10 minutes.

Serve the busecas in small, preheated plates.