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Tripe Florentine

Budget.Gourmet's picture
  Tripe 2 Pound
  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)
  Oregano 1 Teaspoon
  Bay leaf 1 , crushed
  Basil 1⁄2 Teaspoon
  Lemon peel pieces 2 (1 Inch Size)
  Grated parmesan cheese/Romano cheese 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

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