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