Tripe Soup with Garlic Bread

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.