Try this Tripe Florentine recipe, or contribute your own.Suggest a better description
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.
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 8|
|Calories from Fat: 104 (50%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 206
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