Title: Tripe florentine
 Categories: Italian, Meats
      Yield: 8 Servings
 
      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.