Try this Tripe Florentine recipe, or contribute your own.
Suggest a better descriptionParboil 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.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 8 | ||
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Calories: 206 | ||
Calories from Fat: 104 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 138mg | 42 % | |
Sodium 436.1mg | 15 % | |
Potassium 425.8mg | 11 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 5.1g | ||
Protein 16.3g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 206
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