| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Casseroles |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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