Title: Kuttle Soup From Tessin
Categories: Casserole
Yield: 4 Servings
| 8 | oz | Carrots |
| 1 | | Celery Root |
| 8 | oz | Leeks |
| 1/2 | | Cabbage Head |
| 18 | oz | Beef Tripe |
| 1 | md | Onion |
| 2 | | Garlic Cloves |
| 2 | oz | Bacon |
| 5 | tb | Olive Oil |
| 4 | | Tomatoes, peeled |
| 1 | c | Red Wine |
| 4 | c | Beef broth |
| | | Basil |
| | | Rosemary |
| 1 | ts | Caraway Seeds |
| | | Parmesan Cheese, grated |
1. Clean and cut the vegetables into fine stripes, do the same with the
tripe. 2. Chopp the onions and the garlic real fine and with the cubed
bacon
saute in the oil. Add the vegetables and the tripe and let simmer
slowly. Cut tomatoes into cubes,discard seeds and add to mix. 3. Add the
wine and the broth and on a little flame let simmer about 30
minutes. 4. Add the parsley and caraway seeds shotly before the last
minute. 5. Sprinkle the parmesan on top.
By Peter P. Riesterner "Tessiner kueche" 1993
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120