TRIPE FLORENTINE

Tripe Florentine image

Provided by Coasty

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 17

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

Steps:

Parboil tripe for about 30 minutes. Drain & cool. Slice up tripe into 2cm strips.
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.
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.
When ready to serve, sprinkle on the Romano and chopped parsley
Serve with chargrilled Italian bread.

Nutrition Facts : Calories 522.2, Fat 30.8, SaturatedFat 10, Cholesterol 334.5, Sodium 749.6, Carbohydrate 14, Fiber 3, Sugar 6, Protein 41.6