8 oz carrots
1 celery root
8 oz leeks
1/2 cabbage head
18 oz beef tripe
1 medium onion
2 garlic cloves
2 oz bacon
5 tbsp olive oil
4 tomatoes, peeled
1 cup red wine
4 cup beef broth
1 basil
1 rosemary
1 tsp caraway seeds
1 parmesan cheese, grated
Directions
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
Servings: 4 servings
Kuttle Soup From Tessin Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Historians have proved the existance of recipes way back into the far past, at least as far back as ancient Egypt, and possibly even further than that. Having said that, in the main part, these old records were just simple hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to food historians are some clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. During Roman times around 25BC a roman called Apicius assembled a collection of scripts detailing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the cooks of Roman times used many herbs, including a few that will be familiar to modern chefs like thyme, fennel and dill. As our culinary historical trip moves on a few more years we have two recipe books which date from the 14th Century : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the curry that is served today, but rather accounts of the types of meals prepared by the cooks of the rich people of those days. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the holy lands, such as basil and rosemary. The introduction of these new foods and spices led to an eruption in manuscripts on cooking, the majority of which still exist in private cookery archives. By the arrival of the 1900s, cooking books are highly popular mostly due to better eduction, people having more free time and having more money to spend. |
We hope you enjoy this Kuttle Soup From Tessin recipe.
