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Categories:
beans borlotti carrots leeks celery butter garlic tomato paste bouillon caraway seeds thyme Parmesan parsley salt pepper Bread butter garlic Gruyere cheese parsley salt pepper
Viewed: 62 - Published at: a year agoIngredients
- 3 tablespoons beans borlotti
- 3 x carrots
- 1 x leeks
- 1 x celery
- 500 grams tripe honeycomb
- 30 grams butter
- 1 clove garlic mashed
- 1 tablespoon tomato paste
- 5 cups bouillon
- 1/4 teaspoon caraway seeds
- 1 Twig thyme
- 80 grams parmesan, parmigiano-reggiano cheese, grated grated
- 1 Twig parsley leaves
- 1 x salt pepper
- 200 grams french bread
- 50 grams butter
- 4 Cloves garlic mashed
- 10 grams gruyere cheese grated
- 1 tablespoon parsley leaves
- 1 x salt pepper
Method
- Soak beans overnight.
- Drain beans.
- Cook in lightly salted water until tender.
- Drain.
- Set aside.
- Clean, trim and wash the vegetables (carrots, leek, celery).
- Slice the carrots finely, slice the leek diagonally, slice the celery finely and cut into squares.
- Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2 mm (1/16 in) wide.
- Fill a kettle with water, add salt, bring to the boil.
- Add tripe and cook for 2 1/2 hours.
- Drain.
- In a saucepan 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 Borlotti beans and heat.
- Serve in soup plates, sprinkle with cheese (Parmesan) or serve separately.
- Garnish with parsley.
- Garlic bread: cut bread into slices, toast in oven.
- Beat butter until creamy, chop parsley finely, blend butter with garlic, cheese (Gruyere) and parsley.
- Season with salt and pepper.
- Spread bread with butter mixture, gratinate under broiler until golden brown.
- Serve with soup.
