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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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I know not everyone likes offal meats, but this is one of my favourite ways to prepare tripe. Ingredients:
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 |
Directions:
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.
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