|Peanut oil||4 Tablespoon|
|Carrots||2 , grated|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Yellow onion||1 , peeled and chopped|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Garlic||3 Clove (15 gm), crushed|
|Canned tomato sauce||8 Ounce (1 Can)|
|Basic brown stock||1⁄2 Cup (8 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Bay leaf||1 , crushed|
|Lemon peel pieces||2 (1 Inch Size)|
|Grated parmesan cheese/Romano cheese||1⁄2 Cup (8 tbs)|
Parboil the tripe for about 30 minutes.
Drain and cool.
Slice up the tripe into 1/2-inch-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, yellow onion, parsley, and garlic.
Add to canned tomato sauce.
Add the soup stock and red wine.
Add the oregano, bay leaf, basil, salt, pepper, and lemon peel.
Simmer the sauce for a few minutes, and then add the tripe.
Cook it on top of stove, covered, for 1 1/2 hours, or until tender or bake it in a moderate oven.
When it is ready to serve, add a little Parmesan or Romano cheese.