TRIPE DI CALABRIA

Steps:

• Clean all fat off of tripe under running water.
• Cut tripe into pot holder size pieces.
• Use large 16 quart pot and cover tripe with water.
• Boil tripe for 1 and a half hours.
• While tripe is cooking, chop your garlic, onions and celery (keeping them separated until ready to use).
• Once your tripe is cooked, reserve 2 quarts of tripe stock and set aside.
• Let the tripe cool by running under cold water.
• Using sharp food scissors, and cut your tripe into half inch strips and then half inch cubes.
• Once the tripe is completely cut, set it aside.
• Take your 16 quart pot and pour in your 1/2 cup of olive oil and chopped garlic.
• Over medium fire lightly brown the garlic.
• Add your chopped onions and chopped celery,then add your sweet basil, oregano, seasoning salt and crushed red pepper.
• Sweat this all together for 5 minutes.
• Now add your tripe and mix well and stir for 10 minutes.
• Next add your 2 quarts of reserved tripe stock, your 2 (28oz) cans of crushed tomatoes and your 2 tbsp of sugar.
• Stir until all ingredients are well mixed.
• Cook on medium to low heat for 2 more hours, Stirring occasionally.
• Serve with Fresh Italian Bread.
• BUON APPETITE!
• Freeze remaining dinners in medium zip-lock plastic bags and just microwave for 3 minutes or until hot.