10/24 Tripe 3
From
Ben Collver@1:18/200 to
All on Fri Oct 23 11:14:34 2026
---------- Recipe via Meal-Master (tm) v8.02
Title: Tripe Florentine
Categories: Italian, Meats
Yield: 8 Servings
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 cl Garlic; crushed
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 Lemon peel pieces (1")
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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