Buseca, tripe stew with beans, chorizo and blood sausage

Ingredients

• 600 g of beef tripe (double-skin)
• 6 glasses of ice water
• 1.5 cups of white vinegar
• 5 bay leaves, plus 2
• 1 tablespoon of red chili powder (or hot paprika)
• 1 tablespoon of dried thyme
• 1 tablespoon of dried oregano
• 4.5 liters of water
• 1/4 cup of olive oil
• 2 onions, chopped
• 4 elongated tomatoes
• 6 cloves of garlic, chopped
• 1/4 cup of chopped celery
• 4.5 liters of beef broth
• ½ cup of chickpeas, soaked overnight
• 1 cup of dried white beans, soaked overnight
• 2 peeled and chopped turnips
• 4 carrot sticks
• ½ head of cabbage, shredded
• 1 cup of well-rinsed basmati rice
• 3 chorizo sausages
• 3 black sausages
• 1 cup of grated fresh cheese
• 7 to 8 basil leaves, cut into strips

Wash the tripe thoroughly under cold water.

Soak them in ice water for at least 30 minutes, adding 2 tablespoons of vinegar.

Rinse them, dry them, and cut them into 3 to 4 cm pieces.

In a large pot, combine the tripe, 5 bay leaves, thyme, chili pepper, 4.5 liters of water, and 1 cup of vinegar. Bring to a boil and cook for 1 hour.

Let it cool, drain the tripe, and rinse it under cold water.

In a large saucepan, heat oil over high heat and sauté the onions, tomatoes, garlic, celery, and 2 bay leaves for 5 minutes.

Add the broth, tripe, chickpeas, beans, and turnip. Bring to a boil, reduce heat, cover, and simmer for one hour.

Add the carrots, cabbage, and rice, cover, and let it cook for another hour.

Add the chorizo and sausages, then the cheese and oregano, mix well, and cook for 10 minutes.

Serve in warm bowls, garnished with basil.