Side Pannel
Tripe Florentine
Ingredients List
- 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
Directions
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.
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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