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Tripe Florentine

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.0851
Energy (kCal)693.6255
Carbohydrates (g)38.859
Total fats (g)59.0281
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Parboil tripe for about 30 minutes. Drain & cool. Slice up tripe into 2cm strips. | 2. Saute very quickly in a little of the oil in a large frying pan. Add the carrots, celery, onion, parsley & garlic. Add the tomato sauce, beef stock and wine. Add the seasonings and lemon peel. | 3. 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 for same time. | 4. When ready to serve, sprinkle on the Romano and chopped parsley | 5. Serve with chargrilled Italian bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tripe 1 - - - -
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    carrot 2 grated 104.96 24.5248 2.3808 0.6144
    celery 1/2 cup chopped 8.08 1.4999 0.3484 0.0859
    brown onion 1 peeled Chopped - - - -
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    garlic clove 3 crushed - - - -
    tomato puree 1 5.9375 1.4031 0.2578 0.0328
    beef stock 1/2 cup 85.68 9.3366 3.1626 4.0446
    red wine 1/2 cup - - - -
    bay leaf 2 crushed - - - -
    thyme 1 teaspoon 0.8079999999999999 0.1956 0.0445 0.0134
    salt pepper - - - -
    lemon peel 2 pieces - - - -
    romano cheese 1/2 cup grated - - - -
    italian bread chargrilled - - - -
    parsley 2 tablespoons chopped 10.8 1.899 0.8909999999999999 0.237

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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