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.