Tripe Florentine

• 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

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.

tripe, olive oil, carrots, celery, brown onion, parsley, garlic, tomato puree, beef stock, dry red wine, bay leaves, thyme, salt, lemon peel, romano cheese, italian bread, parsley

Taken from www.food.com/recipe/tripe-florentine-455135 (may not work)