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Kuttle Soup From Tessin

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      Title: KUTTLE SOUP FROM TESSIN
 Categories: Casseroles
      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
 
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