Kuttle Soup From Tessin
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 Ro...
Ingredients
- 8ozcarrots
- 1celery root
- 8ozleeks
- 1/2cabbage head
- 18ozbeef tripe
- 1medium onion
- 2garlic cloves
- 2ozbacon
Directions
- 1
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, pee
- 2
Clean and cut the vegetables into fine stripes, do the same with the tripe
- 3
Chopp the onions and the garlic real fine and with the cubed bacon saute in the oil
- 4
Add the vegetables and the tripe and let simmer slowly
- 5
Cut tomatoes into cubes,discard seeds and add to mix
- 6
Add the wine and the broth and on a little flame let simmer about 30 minutes
- 7
Add the parsley and caraway seeds shotly before the last minute
- 8
Sprinkle the parmesan on top