2 lb. tripe
4 tbsp. oil

Parboil at least 30 minutes. Cool. Slice in 1/2 inch strips. Saute quickly, put aside.

2 grated carrots
1 chopped onion
1/2 c. parsley
4 cloves garlic

Using same pan saute together.

Add to above:

16 oz. tomato sauce
1 can beef stock
1 c. red wine
1 tbsp. oregano
2 bay leaves, crushed
2 tsp. dried basil
Salt & pepper
4 (1") lemon peel
Grated cheese

Add tripe. Simmer covered 1 1/2 hours. Serve with spaghetti and lots of cheese.