Kuttle Soup From Tessin

Servings: 4
Ingredients:

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