Tripe Soup with Garlic Bread

Ingredients

 * 3 tbsp beans
 * 1 tbsp tomato paste
 * 3 carrots
 * 1¼ litre (5 cups) bouillon
 * 1 leek
 * ¼ tsp caraway seeds
 * 1 small knob celery
 * 500 g honeycomb tripe
 * 80 g (2.75 oz) Parmesan, grated
 * 30 g (1 oz) butter
 * 1 clove garlic mashed
 * salt freshly
 * ground pepper

Garlic bread

 * 200 g (7 oz) french bread
 * 10 g (0.25 oz) Gruyère, grated
 * 50 g (1.75 oz) butter
 * 1 tbsp parsley
 * 4 cloves garlic

Directions

 * 1) Mashed salt freshly ground pepper.
 * 2) Soak beans overnight.
 * 3) Drain beans.
 * 4) Cook in lightly salted water until tender.
 * 5) Drain.
 * 6) Clean trim and wash the vegetables.
 * 7) Slice the carrots, the leek diagonally slice the celery and cut into squares.
 * 8) Cut the tripe into strips 4 cm long and 2 mm wide.
 * 9) Fill a kettle with water add salt bring to the boil.
 * 10) Add tripe and cook for 2½ hours.
 * 11) Drain.
 * 12) Heat butter.
 * 13) Sauté vegetables briefly.
 * 14) Add tripe garlic and tomato paste.
 * 15) Sauté briefly.
 * 16) Moisten with bouillon simmer for 20 minutes.
 * 17) Season with caraway thyme salt and pepper.
 * 18) Add beans and heat.
 * 19) Serve in soup plates sprinkle with cheese or serve separately.
 * 20) Garnish with parsley.

Garlic bread

 * 1) Cut bread into slices toast in oven.
 * 2) Beat butter parsley blend butter with garlic, cheese and parsley.
 * 3) Season with salt and pepper.
 * 4) Spread bread with butter mixture gratinate under broiler.
 * 5) Serve with the soup.