Tripe Florentine

Name: Tripe Florentine
Ingredients: 1 kg tripe; 4 tablespoons olive oil; 2 carrots, grated; 1/2 cup celery, chopped; 1 brown onion, peeled & Chopped; 1/2 cup parsley, chopped; 3 garlic cloves, crushed; 1 (220 g) tomato puree; 1/2 cup beef stock; 1/2 cup dry red wine; 2 bay leaves, crushed; 1 teaspoon thyme; salt & pepper; 2 (3 cm) pieces lemon peel; 1/2 cup romano cheese, freshly grated; Italian bread, chargrilled; 2 tablespoons parsley, chopped

17 ingredients

5 steps

Ingredients

1 kg tripe
4 tablespoons olive oil
2 carrots, grated
1/2 cup celery, chopped
1 brown onion, peeled & Chopped
1/2 cup parsley, chopped
3 garlic cloves, crushed
1 (220 g) tomato puree
1/2 cup beef stock
1/2 cup dry red wine
2 bay leaves, crushed
1 teaspoon thyme
salt & pepper
2 (3 cm) pieces lemon peel
1/2 cup romano cheese, freshly grated
Italian bread, chargrilled
2 tablespoons parsley, chopped

Directions

1

Parboil tripe for about 30 minutes. Drain & cool. Slice up tripe into 2cm strips.
2

Saute very quickly in a little of the oil in a large frying pan. Add the carrots, celery, onion, parsley & garlic. Add the tomato sauce, beef stock and wine. Add the seasonings and lemon peel.
3

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 for same time.
4

When ready to serve, sprinkle on the Romano and chopped parsley
5

Serve with chargrilled Italian bread.