Tripe Florentine Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Tripe,
4 tbsp: Peanut oil,
2: Carrots, grated
1/2 cup: Celery, chopped
1: Yellow onion, peeled &
Chopped,
1/2 cup: Parsley, chopped
3 Cloves: garlic, crushed
1: , (8-oz) tomato sauce
1/2 cup: Beef stock,
1/2 cup: Dry red wine,
1 tsp: Oregano,
1: Bay leaf, crushed
1/2 tsp: Basil,
Salt & pepper to taste,
2: 1" pieces lemon peel,
1/2 cup: Parmesan or Romano,
Cheese, freshly grated
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp