Tripe Florentine
Yield
8 servingsPrep
10 minCook
2 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
tripe
|
* |
| 4 | tablespoons |
peanut oil
|
|
| 2 | each |
carrots
grated |
|
| ½ | cup |
celery
chopped |
|
| 1 | each |
yellow onion
peeled, chopped |
|
| ½ | cup |
parsley leaves
chopped |
|
| 3 | cloves |
garlic
crushed |
|
| 8 | ounces |
tomato sauce
|
|
| ½ | cup |
beef stock
prefer veal stock if possible |
|
| ½ | cup |
red wine
dry |
*
|
| 1 | teaspoon |
oregano
|
|
| 1 | x |
bay leaves
crushed |
*
|
| ½ | teaspoon |
basil
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | pieces |
lemon zest
1 inch |
*
|
| ½ | cup |
Parmesan cheese
freshly grated, or romano cheese |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
tripe
|
* |
| 6E+1 | ml |
peanut oil
|
|
| 2 | each |
carrots
grated |
|
| 118 | ml |
celery
chopped |
|
| 1 | each |
yellow onion
peeled, chopped |
|
| 118 | ml |
parsley leaves
chopped |
|
| 3 | cloves |
garlic
crushed |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 118 | ml |
beef stock
prefer veal stock if possible |
|
| 118 | ml |
red wine
dry |
*
|
| 5 | ml |
oregano
|
|
| 1 | x |
bay leaves
crushed |
*
|
| 2.5 | ml |
basil
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | pieces |
lemon zest
1 inch |
*
|
| 118 | ml |
Parmesan cheese
freshly grated, or romano cheese |
|
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.
