Kuttle Soup From Tessin
Yield
4 servingsPrep
10 minCook
?Ready
?Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
carrots
|
|
| 1 | each |
celeriac root
|
*
|
| 8 | ounces |
leeks
|
|
| ½ | each |
cabbage
|
|
| 18 | ounces |
tripe
beef |
* |
| 1 | medium |
onions
|
|
| 2 | each |
garlic cloves
|
|
| 2 | ounces |
bacon
|
|
| 5 | tablespoons |
olive oil
|
|
| 4 | each |
tomatoes
peeled |
|
| 1 | cup |
red wine
|
*
|
| 4 | cups |
beef stock
|
|
| 1 | x |
basil
|
*
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | teaspoon |
caraway seeds
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
carrots
|
|
| 1 | each |
celeriac root
|
*
|
| 231.2 | ml/g |
leeks
|
|
| 0.5 | each |
cabbage
|
|
| 520.2 | ml/g |
tripe
beef |
* |
| 1 | medium |
onions
|
|
| 2 | each |
garlic cloves
|
|
| 57.8 | ml/g |
bacon
|
|
| 75 | ml |
olive oil
|
|
| 4 | each |
tomatoes
peeled |
|
| 237 | ml |
red wine
|
*
|
| 946 | ml |
beef stock
|
|
| 1 | x |
basil
|
*
|
| 1 | x |
rosemary leaves
|
*
|
| 5 | ml |
caraway seeds
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Clean and cut the vegetables into fine stripes, do the same with the tripe.
Chop the onions and the garlic real fine and with the cubed bacon sauté in the oil.
Add the vegetables and the tripe and let simmer slowly.
Cut tomatoes into cubes, discard seeds and add to mix.
Add the wine and the broth and on a little flame let simmer Add the parsley and caraway seeds shotly before the last minute. 5. Sprinkle the parmesan on top.
