Tripe Soup with Garlic Bread

Ingredients

 * 3 tb beans 1 tb tomato paste
 * 3 x Carrots 1 1/4 l Bouillon (5 cups)
 * 1 x Leek 1/4 ts Caraway seeds
 * 1 x Small knob celery
 * 500 g Honeycomb tripe
 * 80 g Parmesan grated (2.75 oz)
 * 30 g Butter (1 oz)
 * 1 x Clove garlic mashed
 * Salt freshly
 * ground pepper
 * 200 g French bread (7 oz)
 * 10 g Gruyere grated (0.25 oz)
 * 50 g Butter (1.75 oz) 1 tb Parsley
 * 4 x Cloves garlic

Directions

 * Mashed salt freshly ground pepper.
 * Soak beans overnight.
 * Drain beans.
 * Cook in lightly salted water until tender.
 * Drain.
 * Clean trim and wash the vegetables.
 * Slice the carrots, the leek diagonally slice the celery and cut into squares.
 * Cut the tripe into strips 4 cm long and 2 mm wide.
 * Fill a kettle with water add salt bring to the boil.
 * Add tripe and cook for 2 1/2 hours.
 * Drain.
 * Heat butter.
 * Saute' vegetables briefly.
 * Add tripe garlic and tomato paste.
 * Saute' briefly.
 * Moisten with bouillon simmer for 20 minutes.
 * Season with caraway thyme salt and pepper.
 * Add beans and heat.
 * Serve in soup plates sprinkle with cheese or serve separately.
 * Garnish with parsley.
 * Garlic bread: cut bread into slices toast in oven.
 * Beat butter parsley blend butter with garlic cheese and parsley.
 * Season with salt and pepper.
 * Spread bread with butter mixture gratinate under broiler.
 * Serve with the soup.