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Tripe Florentine Recipe - Cooking Index

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Tripe Florentine

Cuisine: Italian
Type: Meat
Serves: 8 people

Recipe Ingredients

2 lbs 908g / 32ozTripe
4 tablespoons 60mlPeanut oil
2   Carrots - grated
1/2 cup 55g / 1.9ozCelery - chopped
1   Yellow onion - peeled and
  Chopped
1/2 cup 73g / 2.6ozParsley - chopped
3   Garlic - crushed
1   Tomato sauce - (8-oz)
1/2 cup 118mlBeef stock
1/2 cup 118mlDry red wine
1 teaspoon 5mlOregano
1   Bay leaf - crushed
1/2 teaspoon 2.5mlBasil
  Salt and pepper to taste
2   Lemon peel
1/2 cup 118mlParmesan or romano
  Cheese - freshly grated

Recipe Instructions

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

Sauteein 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.

Source:
MONDAY TO FRIDAY PASTA SHOW #PS6516

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