Tripe Florentine
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 8
 

Ingredients:

2 pounds tripe
4 tablespoons peanut oil
2 medium carrots -- grated
1/2 cup celery -- chopped
1 medium yellow onion -- peeled and chopped
1/2 cup parsley -- chopped
3 cloves garlic -- crushed
8 ounces tomato sauce
1/2 cup beef stock
1/2 cup dry red wine
1 teaspoon oregano
1 piece bay leaf -- crushed
1/2 teaspoon basil
1 teaspoon salt and pepper to taste
2 pieces lemon peel
1/2 cup parmesan or romano cheese -- freshly grated
 

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.