Tripe Florentine

Directions

Parboil tripe for about 30 minutes.

Drain and cool.

Slice up tripe into ½ inch wide pieces.

Sauté very quickly in a little of the oil in a large frying pan.

Sauté in a little of the oil the carrots, celery, onion, parsley and 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 1½ hours or until tender.

Or bake it in a moderate oven.

When ready to serve, sprinkle on the Parmesan or Romano.

Serve with pasta.