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Kuttle Soup From Tessin

  • 4servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 oz Carrots

  2. 1 Celery Root

  3. 8 oz Leeks

  4. 1/2 Cabbage Head

  5. 18 oz Beef Tripe

  6. 1 md Onion

  7. 2 Garlic Cloves

  8. 2 oz Bacon

  9. 5 tb Olive Oil

  10. 4 Tomatoes, peeled

  11. 1 c Red Wine

  12. 4 c Beef broth

  13. Basil

  14. Rosemary

  15. 1 ts Caraway Seeds

  16. Parmesan Cheese, grated

Instructions Jump to Ingredients ↑

  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.

  6. By Peter P. Riesterner ‘Tessiner kueche’ 1993 Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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