Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 tb beans 1 tb tomato paste
- 3 x Carrots 1 1/4 l Bouillon (5 cups)
- 1 x Leek 1/4 ts Caraway seeds
- 1 x Small knob celery
- 500 g Honeycomb tripe
- 80 g Parmesan grated (2.75 oz)
- 30 g Butter (1 oz)
- 1 x Clove garlic mashed
- Salt freshly
- ground pepper
- 200 g French bread (7 oz)
- 10 g Gruyere grated (0.25 oz)
- 50 g Butter (1.75 oz) 1 tb Parsley
- 4 x Cloves garlic
- =
Directions
Mashed salt freshly ground pepper .
Soak beans overnight.
Drain beans.
Cook in lightly salted water until tender.
Clean trim and wash the vegetables .
Slice the carrots, the leek diagonally slice the celery and cut into squares.
Cut the tripe into strips 4 cm long and 2 mm wide.
Fill a kettle with water add salt bring to the boil.
Add tripe and cook for 2 1/2 hours.
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 beans and heat.
Serve in soup plates sprinkle with cheese or serve separately.
Garnish with parsley.
Garlic bread: cut bread into slices toast in oven.
Beat butter parsley blend butter with garlic cheese and parsley.
Season with salt and pepper.
Spread bread with butter mixture gratinate under broiler.
Serve with the soup.