---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Meats
       Yield: 8 servings
       2 lb Tripe
       4 tb Peanut oil
       2    Carrots, grated
     1/2 c  Celery, chopped
       1    Yellow onion, peeled &
     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.