Busecca Soup (Italian specialty)

Ingredients :

60 grams Fat
150 grams onion, Finely Chopped,
400 grams Potatoes
150 grams Leeks, finely, chopped
150 gram Carrots
100 gram Cabagge
100 gram Tomattoes
60 gram Barlotti beans, precooked
500 gram Veal tripe
1/4 cup Tomatto puree
3,5 ltr Stock
pesto :
40 grams Bacon
2 pc Garlic cloves
1 grams Marjoram
100 grams Parmesan cheese

Prosedure :

1. saute onions and leeks in fat. add potattoes, carrots, cabbege, and continue to saute.
2. Add beans, tripe, and tomatto puree.
3. Add stokck and simmer until all ingredients are cooked
4. Preppare pesto by chopping and pounding bacon, garlic, and marjoram
5. Add pesto to soup at end of cooking time.
6. Serve grated cheese separately.