Uruguayan Creole Buses Recipe

The Uruguayan tripe buses is a wonderful stew made from the meat we know as tripe, tripe or belly, a meat that was considered a “meat for the poor” but which today is used to make fantastic and famous recipes such as the well-known tripe from Madrid , among others.

Although it is of Italian origin, the Creole buses has established itself in countries like Argentina and Uruguay and the recipe that we show you this time, it is the traditional Uruguayan recipe by Fernando Garcia, who shares the instructions to prepare the renowned buses of tripe

Let your body recover the heat with this powerful stew, the Uruguayan Creole buses will be your favorite winter dish once you try it, so let’s get to it.

Ingredients to make Uruguayan Creole Buses:

• 250 grams of butter beans
• 250 grams of chickpea beans
• 1 kilogram of tripe
• 1 kilogram of pork leg
• 200 grams of Bacon
• 5 onions
• 3 medium bell peppers
• 4 cloves of garlic
• 1 pound of tomato pulp
• 2 kilograms of potato
• 1 kilogram of carrot sweet potato
• 1 pinch of Paprika
• 1 pinch of Marinade
• 1 pinch of salt
• 1 pound of water
• Oil

How to make Uruguayan Creole Buses:

1. To make this stew we must start working the night before. Place all the beans to soak, in different containers from one day to the next.
2. The day of preparation we start by cutting the tripe into strips. Then we put this in a deep pot together with the beans, add water and let it boil until both soften and feel tender.
3. Meanwhile, we place a large pot and make a sauce with the finely chopped onion and a splash of oil. When the onion begins to look transparent, add the bell peppers and waits a couple of minutes before adding the bacon and the pork feet.
4. We remove everything so that the flavors are integrated.
5. Next, season the sauce to taste with the spices on the list and then add the rest of the vegetables cut into small squares, about 2 cm in diameter.
6. Let another couple of minutes pass and then add the cooked beans and tripe.
7. Mix all the ingredients well in the pot and finally add the liter of water together with the tomato pulp. Let the buses cook for 30 minutes until everything is cooked and tender.
8. After this time, it is best to let the stew rest for a few minutes before serving. The Uruguayan Creole buses are delicious and can be served with a little white rice.