Title: Tripe Florentine
Categories: Italian Meat
Yield: 8 Servings

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

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.

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