Uruguayan creole buseca is a comforting stew with beef tripe, chickpeas, bacon, pork feet, and vegetables. A blend of flavors cooked slowly to create a dish full of tradition and taste. Perfect with white rice as a side.
In the Uruguayan creole buseca, beans and beef tripe merge in a deep pot to create a comforting broth.
A sauté of onion, bell peppers, bacon, and pork feet adds depth to the preparation.
The spices and vegetables combine to give flavor, resulting in a dish rich in tradition and intense flavors.
Uruguayan Creole Buseca
Ingredients
250 grams of Lard beans
250 grams of Chickpeas
1 kilogram of Beef tripe
1 kilogram of Pork feet
200 grams of Bacon
5 Onions
3 Medium bell peppers
4 Garlic cloves
½ liter of Tomato pulp
2 kilograms of Potato
1 kilogram of Sweet potato and carrot
1 pinch of Paprika powder
1 pinch of Seasoning mix
1 pinch of Salt
½ liter of Water
Oil
Preparation
Step 1 : The night before, soak the beans in separate containers.
Step 2 : Cut the beef tripe into strips after washing, and place it in a deep pot along with the beans, bringing to a boil until both are tender.
Step 3 : If you have a pressure cooker, it can be very helpful.
Step 4 : In a large pot, prepare a sauté with finely chopped onion and a drizzle of oil.
Step 5 : Once the onion is translucent, add the bell peppers, followed by the bacon and pork feet.
Step 6 : Mix the ingredients to blend the flavors, season to taste with spices, and add the rest of the vegetables cut into small cubes.
Step 7 : After a few minutes, add the already cooked beans and beef tripe, mixing everything well in the pot.
Step 8 : Add one liter of water and the tomato pulp, and cook the buseca for 30 minutes until everything is cooked and tender.
Step 9 : Let it rest for a few minutes before serving.
Step 10 : Uruguayan creole buseca can be served with a bit of white rice.
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