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