Ticino busecca with borlotti, Savoy cabbage and potatoes

Name: Ticino busecca with borlotti, Savoy cabbage and potatoes
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4
Cuisine: Swiss
Ingredients: 500 g pre-cooked Swiss beef tripe, already cleaned; 120 g dried Swiss borlotti beans, soaked for 12 hours (or 300 g already cooked); 100 g onion (1 piece); 150 g carrots (2 pieces); 150 g leek (1 piece); 300 g Savoy cabbage; 300 g floury potatoes (2 pieces); 400 g peeled tomatoes; 0.2 g bay leaf (1 leaf) and 0.1 g cloves (1 clove); 1500 g vegetable stock without celery, lightly salted (or homemade beef stock, without celery); 20 g extra virgin olive oil; 40 g grated Sbrinz AOP; 160 g dairy-free wholegrain bread slices (4 pieces); 10 g parsley; 5 g salt; 1 g black pepper

In short: The tripe soup of Ticino grottos, made simple for home: pre-cooked Swiss beef tripe cooked slowly with borlotti, Savoy cabbage, potatoes and tomato. With grated Sbrinz and toasted bread.

Serves: 4. 115 minutes.

Manzo svizzero, Fagioli secchi svizzeri, Cavolo verza, Porro, Carota, Cipolla, Patata, Sbrinz AOP, Prezzemolo

Ingredients

500 g pre-cooked Swiss beef tripe, already cleaned
120 g dried Swiss borlotti beans, soaked for 12 hours (or 300 g already cooked)
100 g onion (1 piece)
150 g carrots (2 pieces)
150 g leek (1 piece)
300 g Savoy cabbage
300 g floury potatoes (2 pieces)
400 g peeled tomatoes
0.2 g bay leaf (1 leaf) and 0.1 g cloves (1 clove)
1500 g vegetable stock without celery, lightly salted (or homemade beef stock, without celery)
20 g extra virgin olive oil
40 g grated Sbrinz AOP
160 g dairy-free wholegrain bread slices (4 pieces)
10 g parsley
5 g salt
1 g black pepper

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Updated on 27 October 2026