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. ---------------------------------------------------------------------------
Nutrition
Ingredients
