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.
