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Recipe by: gennadius
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See below ingredients and instructions of the recipe
8 oz Carrots 5 tb Olive Oil
1 Celery Root 4 Tomatoes, peeled
8 oz Leeks 1 c Red Wine
1/2 Cabbage Head 4 c Beef broth
18 oz Beef Tripe Basil
1 md Onion Rosemary
2 Garlic Cloves 1 ts Caraway Seeds
2 oz Bacon 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
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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