Tripe florentine

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.

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