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.