Kuttle Soup From Tessin

• 8 ounces carrots
• 1 each celeriac root
• 8 ounces leeks
• 1/2 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, parmigiano-reggiano cheese, grated grated

1. Clean and cut the vegetables into fine stripes, do the same with the tripe.
2. Chop the onions and the garlic real fine and with the cubed bacon saute in the oil.
3. Add the vegetables and the tripe and let simmer slowly.
4. Cut tomatoes into cubes, discard seeds and add to mix.
5. Add the wine and the broth and on a little flame let simmer Add the parsley and caraway seeds shotly before the last minute.
6. 5.
7. Sprinkle the parmesan on top.

carrots, celeriac root, leeks, cabbage, beef, onions, garlic, bacon, olive oil, tomatoes, red wine, beef stock, basil, rosemary, caraway seeds, parmesan

Taken from recipeland.com/recipe/v/kuttle-soup-from-tessin-35634 (may not work)