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 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