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2 lb Tripe
4 tb Peanut oil
2 Carrots, grated
1/2 c Celery, chopped
1 Yellow onion, peeled &
Chopped 1/2 c Parsley, chopped
3 Cloves garlic, crushed
1 (8-oz) tomato sauce
1/2 c Beef stock
1/2 c Dry red wine
1 ts Oregano
1 Bay leaf, crushed
1/2 ts Basil
Salt & pepper to taste 2 1″ pieces lemon peel
1/2 c Parmesan or Romano
Cheese, freshly grated Parboil tripe for about 30 minutes. Drain
& cool. Slice up tripe into 1/2″ wide pieces. Saute very
quickly in a little of the oil in a large
frying pan. Saute in a little of the oil the carrots, celery,
onion, parsley & 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 1-1/2 hours or until tender. Or bake it in a moderate
oven. When ready to serve, sprinkle on the Parmesan or Romano.
Serve with pasta.
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