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Tripe Florentine

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

2 hrs

Ready

2 hrs
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 pounds tripe
*
4 tablespoons peanut oil
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2 each carrots
grated
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½ cup celery
chopped
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1 each yellow onion
peeled, chopped
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½ cup parsley leaves
chopped
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3 cloves garlic
crushed
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8 ounces tomato sauce
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½ cup beef stock
prefer veal stock if possible
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½ cup red wine
dry
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1 teaspoon oregano
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1 x bay leaves
crushed
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½ teaspoon basil
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1 x salt and black pepper
to taste
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2 pieces lemon zest
1 inch
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½ cup Parmesan cheese
freshly grated, or romano cheese
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Ingredients

Amount Measure Ingredient Features
907.2 g tripe
*
6E+1 ml peanut oil
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2 each carrots
grated
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118 ml celery
chopped
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1 each yellow onion
peeled, chopped
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118 ml parsley leaves
chopped
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3 cloves garlic
crushed
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231.2 ml/g tomato sauce
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118 ml beef stock
prefer veal stock if possible
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118 ml red wine
dry
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5 ml oregano
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1 x bay leaves
crushed
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2.5 ml basil
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1 x salt and black pepper
to taste
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2 pieces lemon zest
1 inch
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118 ml Parmesan cheese
freshly grated, or romano cheese
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 11666% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 147mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 8g
Vitamin A 61% Vitamin C 20%
Calcium 10% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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