Buseca

Step by stepInstructions

1. Rinse the tripe well, then blanch it in boiling water for 10 minutes and drain; this removes any strong odor and starts the tenderizing.
2. Heat the olive oil in a large pot over medium heat and cook the pancetta for 4 minutes until its fat renders.
3. Add the onion and garlic and cook for 5 minutes until soft, then stir in the paprika and chili flakes and cook 1 minute until fragrant.
4. Add the tripe, drained beans, tomatoes, bay leaf, broth, salt, and pepper, and bring to a simmer.
5. Cover and simmer gently over low heat for 2 1/2 to 3 hours, stirring occasionally, until the tripe is tender and the beans are creamy.
6. Taste, adjust the salt, remove the bay leaf, and serve hot with crusty bread or over rice.