Tripe florentine
Yield: 8 servings
Ingredients:
- 2 lb Tripe 1/2 c Beef stock
- 4 tb Peanut oil 1/2 c Dry red wine
- 2 Carrots grated 1 ts Oregano
- 1/2 c Celery chopped 1 Bay leaf crushed
- 1 Yellow onion peeled & 1/2 ts Basil Chopped Salt & pepper to taste
- 1/2 c Parsley chopped 2 1" pieces lemon peel
- 3 Cloves garlic crushed 1/2 c Parmesan or Romano
- 1 (8-oz) tomato sauce Cheese freshly grated Parboil tripe for about 30 minutes. Drain & cool. Slice up tripe into
- 1/2" wide pieces. Saute very quickly in a little of the oil in a large
Instructions:
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 1-1/2 hours or until tender. Or bake it in a moderate oven. When ready to serve sprinkle on the Parmesan or Romano. Serve with pasta.
