Tessiner Kuttel Soup

Ingredients

• 150 g Borlotti beans (or other white dried beans)
• 3 tbsp clarified butter
• 1 large onion (sliced into rings)
• 1 clove garlic (pressed)
• 2 carrots (sliced into rounds)
• 1 leek (cut into strips)
• 0.25 head of celeriac (sliced into rounds)
• 0.25 head of white cabbage (cut into strips)
• 1 small cauliflower (broken into florets)
• 1 tsp tomato paste
• 3 tomatoes (chopped into pieces)
• 500 g tripe (pre-cooked by butcher and sliced into strips)
• 1.5 l meat broth
• 2 potatoes (diced)
• 1 handful of Italian rice
• 0.25 l dry red wine (Merlot)
• Salt
• Pepper
• 100 g parmesan cheese (grated)

Instructions

1. 1.

   Soak the beans overnight. Shake off the soaking water. Melt the clarified butter, sauté the onion and garlic, then gradually add the remaining vegetables, beans, and finally the tripe.

2. 2.

   Steam through and deglaze with meat broth. Simmer for 2 hours, adding more broth if needed. Add potatoes and rice, season, and serve the cheese separately.