Tripe Florentine

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

• Ready In: 1 hr 40 mins
• Serves: 4

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.