---------- Recipe via Meal-Master (tm) v8.02
  Categories: Swedish, Soups/stews, Garlic
       Yield: 6 servings
       3 tb Borlotti beans
       3 x  Carrots
       1 x  Leek
       1 x  Small knob celery
     500 g  Honeycomb tripe (1 lb)
      30 g  Butter (1 oz)
       1 x  Clove garlic, mashed
       1 tb Tomato paste
   1 1/4 l  Bouillon (5 cups)
     1/4 ts Caraway seeds
       1 x  Twig thyme
      80 g  Parmesan, grated (2.75 oz)
       1 x  Twig parsley
            Salt, freshly ground pepper
 -----------------------GARLIC BREAD-----------------------
     200 g  French bread (7 oz)
      50 g  Butter (1.75 oz)
       4 x  Cloves garlic, mashed
      10 g  Gruyere, grated (0.25 oz)
       1 tb Parsley
            Salt, freshly ground pepper
   Preparation: 30 minutes, cooking time: 3 hours
   Yields 6 servings as a first course, as a main course
   double the ingredients.
   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
   Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2
   mm (1/16 in) wide. Fill a kettle with water, add salt,
   bring to the boil. Add tripe and cook for 2 1/2 hours.
   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.