Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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