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Tripe Florentine Recipe
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2 lb Tripe 4 tb Peanut oil 2 Carrots, grated 1/2 c Celery, chopped 1 Yellow onion, peeled & Chopped 1/2 c Parsley, chopped 3 Cloves garlic, crushed 1 (8-oz) tomato sauce 1/2 c Beef stock 1/2 c Dry red wine 1 ts Oregano 1 Bay leaf, crushed 1/2 ts Basil Salt & pepper to taste 2 1" pieces lemon peel 1/2 c Parmesan or Romano 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 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.
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