Name: Tripe Florentine
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Italian	Italian, Meats	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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