Categories: Casseroles 
      Yield: 4 servings 
  
      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