Tripe Florentine
| Yield: | 8 Servings |
| Categories: | Italian, Meats |
| 2 | lb | Tripe |
| 4 | tb | Peanut oil |
| 2 | Carrots, grated | |
| 1/2 | c | Celery, chopped |
| 1 | Yellow onion, peeled & | |
| Chopped | ||
| 1/2 | c | Parsley, chopped |
| 3 | Cloves garlic, crushed | |
| 1 | (8-oz) tomato sauce | |
| 1/2 | c | Beef stock |
| 1/2 | c | Dry red wine |
| 1 | ts | Oregano |
| 1 | Bay leaf, crushed | |
| 1/2 | ts | Basil |
| Salt & pepper to taste | ||
| 2 | 1" pieces lemon peel | |
| 1/2 | c | Parmesan or Romano |
| Cheese, freshly grated |
Advertisement