Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        tripe
   4      tablespoons   peanut oil
   2                    carrots -- grated
     1/2  cup           celery -- chopped
   1                    yellow onion -- peeled and
                        chopped
     1/2  cup           parsley -- chopped
   3      cloves        garlic -- crushed
   1                    tomato sauce -- (8-oz)
     1/2  cup           beef stock
     1/2  cup           dry red wine
   1      teaspoon      oregano
   1                    bay leaf -- crushed
     1/2  teaspoon      basil
                        salt and pepper to taste
   2      1" pieces     lemon peel
     1/2  cup           parmesan or romano
                        cheese -- freshly grated

Preparation:

Parboil tripe for about 30 minutes. Drain and cool. Slice up tripe into 1/2" wide pieces. Sauté‚very quickly in a little of the oil in a large frying pan. Sauté‚in a little of the oil the carrots, celery, onion, parsley and 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.