• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Tripe Florentine

  • Recipe Submitted by on

Category: Meat, Italian

 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


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

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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