Buseca is a traditional Uruguayan stew, perfect for winter days. It is prepared with beans, chorizo, pork, tripe, and other delicious ingredients. Using a pressure cooker helps to shorten the cooking time. A comforting and flavor-packed option to enjoy with family.
The preparation of Buseca combines intense flavors and varied textures, creating a unique culinary experience.
The ingredients are cooked slowly to achieve a balanced and comforting blend of flavors.
Serving this dish in clay pots enhances its presentation and helps retain heat longer.
A delicious option to enjoy with family.
Buseca
Ingredients
1 Pork shoulder piece
¼ kilogram of Beans
1 Red chorizo
¾ kilogram of Tripe
200 grams of Pancetta
1 White chorizo
6 Diced carrots
2 Potatoes
1 tablespoon of Ground red pepper
1 cup of Tomato pulp
2 Pre-cooked blood sausages
1 pinch of Salt
1 Bay leaf
1 pinch of Pepper
Preparation
Step 1 : In a large pot, bring to a boil the beans along with the red chorizo and the pork shoulder piece until the beans are tender.
Step 2 : Simultaneously, in another pot, boil the tripe with grated onion, pancetta, white chorizo, carrots, and bay leaf until tender.
Step 3 : It is recommended to use a pressure cooker to reduce the cooking time (between 30 and 40 minutes).
Step 4 : Once the tripe is cooked, add the potatoes and a cup of tomato pulp.
Step 5 : Next, add the cooked beans along with the cooking water, a spoonful of paprika, and the red chorizo sliced into rounds.
Step 6 : Allow to cook covered for 45 minutes.
Step 7 : Finally, add the sliced blood sausages, and serve the dish, preferably in clay pots.
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