Stews
Buseca
Montevideo, Uruguay
Tripe stewed slowly with white beans, chorizo, tomato and paprika into a thick winter dish.
Original eatfuls sticker artwork
What it is
A closer look at Buseca.
Tripe stewed slowly with white beans, chorizo, tomato and paprika into a thick winter dish.
What to look for
Know it when you find it.
Winter food in old Montevideo bodegones. The tripe should be tender enough to cut with a spoon and the broth should be brick red.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Buseca.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Succulent pork stew from Arequipa, slow-cooked with chicha de jora, ají panca, garlic, and herbs. A Sunday morning tradition.
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Antigua and Barbuda
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Antigua and Barbuda
Antiguan Ital Stew
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Rwanda
Agatogo
Comforting stew of plantains, beans, and vegetables simmered with goat or chicken; water is added during cooking to give a thick, saucy texture; eaten with rice or fried bread across Rwanda.
Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.