Soak beans overnight. Drain beans. Cook in lightly salted water
until tender. Drain. Set aside.
Clean, trim and wash the vegetables (carrots, leek, celery). Slice
the carrots finely, slice the leek diagonally, slice the celery
finely and cut into squares.
Cut the tripe into strips 4 cm (1-9/16") long and 2 mm (1/16")
wide. Fill a kettle with water, add salt, bring to the boil. Add
tripe and cook for 2-1/2 hours. Drain.
In a saucepan 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 Borlotti beans and heat.
Serve in soup plates, sprinkle with cheese (Parmesan) or serve
separately. Garnish with parsley.
Garlic bread:
Cut bread into slices, toast in oven. Beat butter until creamy,
chop parsley finely, blend butter with garlic, cheese (Gruyere) and
parsley. Season with salt and pepper. Spread bread with butter
mixture, gratinate under broiler until golden brown. Serve with
soup.
