Tripe Florentine

Submitted by Coasty

"I know not everyone likes offal meats, but this is one of my favourite ways to prepare tripe. Posted for ZWT7"

 

• Ready In: 1hr 40mins
• Ingredients: 17
• Serves: 4

ingredients

• 1 kg tripe
• 59.16 ml olive oil
• 2 carrots, grated
• 118.29 ml celery, chopped
• 1 brown onion, peeled & Chopped
• 118.29 ml parsley, chopped
• 3 garlic cloves, crushed
• 220 g tomato puree
• 118.29 ml beef stock
• 118.29 ml dry red wine
• 2 bay leaves, crushed
• 4.92 ml thyme
• salt & pepper
• 2 (6 cm) pieces lemon peel
• 118.29 ml romano cheese, freshly grated
• Italian bread, chargrilled
• 29.58 ml 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.