Tripe with Parmesan Cheese
|Tripe||2 Pound, rinsed and cut into thin strips|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Celery ribs||1 , finely chopped|
|Carrot||1 , finely chopped|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomatoes||2 , peeled, seeded and chopped|
|Meat stock||2 Cup (32 tbs)|
|Fresh basil leaves||6 , chopped|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
Heat the oil and butter in a saute pan, and add the celery, carrot, onion, garlic and the bay leaf.
Cook the vegetables over medium heat until the onion is transparent about 20 minutes.
Discard the garlic.
Pat the tripe dry with paper towels and add it to the pan.
Pour the wine into the pan, increase the heat and cook the mixture until the wine has evaporated.
Add the tomatoes and salt and pepper.
Pour in enough stock to cover the tripe.
Cover the pan and simmer for at least two hours, or until the tripe is tender; stir occasionally and add stock, if necessary, to keep the tripe covered.
Add the basil leaves and stir.
Sprinkle the dish with the grated Parmesan cheese before serving.
Calories 623 Calories from Fat 370
% Daily Value*
Total Fat 42 g64.2%
Saturated Fat 14.8 g73.8%
Trans Fat 0.3 g
Cholesterol 320.3 mg106.8%
Sodium 1060.2 mg44.2%
Total Carbohydrates 13 g4.4%
Dietary Fiber 2.3 g9.3%
Sugars 6 g
Protein 43 g86.6%
Vitamin A 70.5% Vitamin C 22.7%
Calcium 55.1% Iron 14.7%
*Based on a 2000 Calorie diet