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Kuttle Soup From Tessin Recipe

by Global Cookbook

Ingredients

8 ounce Carrots 1 x Celery Root 8 ounce Leeks 1/2 x Cabbage Head 18 ounce Beef Tripe 1 med Onion 2 x Garlic Cloves

2 ounce Bacon 5 Tbsp. Extra virgin olive oil 4 x Tomatoes, peeled 1 c. Red Wine 4 c. Beef broth Basil Rosemary 1 tsp Caraway Seeds Parmesan Cheese, grated

Directions

1. Clean and cut the vegetables into fine stripes, do the same with thetripe.
2. Chopp the onions and the garlic real fine and with the cubed baconsaute in the oil. Add in the vegetables and the tripe and let simmerslowly. Cut tomatoes into cubes,throw away seeds and add in to mix.
3. Add in the wine and the broth and on a little flame let simmer about 30minutes.
4. Add in the parsley and caraway seeds shotly before the last minute.
5. Sprinkle the parmesan on top.

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