Tripe Florentine

Recipe Ingredients

2 lbs	908g / 32oz	Tripe
4 tablespoons	60ml	Peanut oil
2		Carrots - grated
1/2 cup	55g / 1.9oz	Celery - chopped
1		Yellow onion - peeled and
		Chopped
1/2 cup	73g / 2.6oz	Parsley - chopped
3		Garlic - crushed
1		Tomato sauce - (8-oz)
1/2 cup	118ml	Beef stock
1/2 cup	118ml	Dry red wine
1 teaspoon	5ml	Oregano
1		Bay leaf - crushed
1/2 teaspoon	2.5ml	Basil
		Salt and pepper to taste
2		Lemon peel
1/2 cup	118ml	Parmesan or romano
		Cheese - freshly grated

Recipe Instructions

Parboil tripe for about 30 minutes. Drain and cool. Slice up tripe into 1/2" wide pieces. Sauteevery quickly in a little of the oil in a large frying pan.

Sauteein a little of the oil the carrots, celery, onion, parsley and 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.

Source:
MONDAY TO FRIDAY PASTA SHOW #PS6516

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