What I Am for You |
Capital: Montevideo
Mus
Information:
CIA World Factbook: Uruguay
https://www.cia.gov/library/publications/the-world-factbook/geos/uy.html
BBC Country Profiles
http://news.bbc.co.uk/2/hi/americas/country_profiles/1229360.stm
Enchanted Learning: Uruguay
http://www.enchantedlearning.com/southamerica/uruguay/outlinemap/
Perry Castaneda Maps: The Americas
legacy.lib.utexas.edu/maps/americas.html#U
Music of Uruguay
https://open.spotify.com/playlist/539akcDJQJFiZJvHxz0uIp
Information:
CIA World Factbook: Uruguay
https://www.cia.gov/library/publications/the-world-factbook/geos/uy.html
BBC Country Profiles
http://news.bbc.co.uk/2/hi/americas/country_profiles/1229360.stm
Enchanted Learning: Uruguay
http://www.enchantedlearning.com/southamerica/uruguay/outlinemap/
Perry Castaneda Maps: The Americas
legacy.lib.utexas.edu/maps/americas.html#U
Music of Uruguay
https://open.spotify.com/playlist/539akcDJQJFiZJvHxz0uIp
Uruguay Artists
Traditional Dance
Food
Main Dish
Buseca
Ingredients
3 to 3 1/2 pounds dressed calf's tripe
1 large onion, stuck with 2 cloves
3 stalks celery, chopped
Salt
4 tablespoons butter
4 tablespoons pork or bacon fat, diced
6 small onions, finely chopped
2 carrots, chopped
1 sprig sage
14-ounce can Italian peeled tomatoes, drained and chopped
Pepper
2/3 cup hot water
3 to 4 cups cooked white (haricot) beans
1/2 cup grated Parmesan cheese
Directions
Yields
6 servings
Buseca
Ingredients
3 to 3 1/2 pounds dressed calf's tripe
1 large onion, stuck with 2 cloves
3 stalks celery, chopped
Salt
4 tablespoons butter
4 tablespoons pork or bacon fat, diced
6 small onions, finely chopped
2 carrots, chopped
1 sprig sage
14-ounce can Italian peeled tomatoes, drained and chopped
Pepper
2/3 cup hot water
3 to 4 cups cooked white (haricot) beans
1/2 cup grated Parmesan cheese
Directions
- Wash the tripe and cut into 3-inch squares.
- Put tripe into a pan together with the onion stuck with cloves, 1 stalk of chopped celery, a little salt, and enough water to cover. Put on the lid and bring to boil. Lower the heat to moderate and cook for 2 hours, or until the tripe is quite tender.
- Take tripe from the pan. Cool it and cut into narrow strips.
- Melt the butter and pork fat in another pan. Fry the chopped onions, the remaining celery, carrots, and sage, stirring to mix thoroughly.
- As the vegetables begin to brown, add the tomatoes. Cook over a moderate heat for 10 minutes, add the tripe, a little salt and pepper, and 2/3 cup hot water.
- Bring to boil and cook for another 30 minutes.
- Add the beans. Check seasoning and cook gently for another 15 minutes to bring out flavors.
- Sprinkle generously with Parmesan before serving.
Yields
6 servings