Instructions: 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.

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