| 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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