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.