Tripe florentine

8 servings

Ingredients

Quantity Ingredient
2 pounds Tripe
4 tablespoons Peanut oil
2 Carrots, grated
½ cup Celery, chopped
1 Yellow onion, peeled &
Chopped
½ cup Parsley, chopped
3 Cloves garlic, crushed
1 (8-oz) tomato sauce
½ cup Beef stock
½ cup Dry red wine
1 teaspoon Oregano
1 Bay leaf, crushed
½ teaspoon Basil
Salt & pepper to taste
2 1\" pieces lemon peel
½ cup Parmesan or Romano
Cheese, freshly grated

Directions

Parboil tripe for about 30 minutes. Drain & cool. Slice up tripe into ½" wide pieces. Saute very quickly in a little of the oil in a large frying pan.

Saute in a little of the oil the carrots, celery, onion, parsley & garlic. Add the tomato sauce, beef stock and wine. Add the seasonings and lemon peel. Simmer the sauce for a few minutes, and then add the tripe. Cook it on top of the stove, covered, for 1-½ hours or until tender. Or bake it in a moderate oven. When ready to serve, sprinkle on the Parmesan or Romano. Serve with pasta.

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