Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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