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Meat Carbonade de Boeuf - Slow Cooker Meatballs Veal Scallopini in Marsala Swiss Steak Short Rib and New Potato Salad Sausage, Eggplant and Peppers Osso Buco Trippa Marchegiano Trippa Domenico Calf Liver Joe's Special Italian Meat Loaf Sauted Veal over Penne Pasta Barbequed Ribs with Italian Marinade Beef Steak with Capers Lamb Shanks Calf Brains Loin Lamb Chops with Vegetables Cima Russian River Pot Roast Porchetta Geyserville Rex Veal Shanks with Mushrooms Petaluma Stuffed Veal Chops 2006 Pinot Noir 2006 Sauvignon Blanc 2005 Sauvignon Blanc 2005 Glissando Trippa al Domenico Grandpa Zurlo had his own special manner of cooking tripe, the recipe coming from his native Abbruzzi. 2 pounds, small honeycomb tripe, throughly washed and cut into 2" squares 1 large yellow onion, quartered 4 cloves, garlic, crushed 1/4 cup, fresh parsley, finely chopped 1/4 cup, fresh basil, coarsely chopped 1 stalk, celery, diced 1/2 cup tomato paste, diluted in 1/2 cup of water 1 medium (about 16 ounces) can, solid packed tomatoes 1/2 cup, grated Romano cheese 1 tablespoon, salt 1 teaspoon, finely ground black pepper Simmer tripe for 2 hours in 6 quarts of water, adding 1 tablespoon of salt, onion, celery, and parsley. Drain tripe, removing onion, celery, and parsley. Brown garlic in oil and remove. Add tomato paste, peeled tomatoes, basil, salt and pepper to oil. Simmer for about 15 minutes, then add tripe. Bring to boil and splash on the dry red wine, then reduce heat and simmer for 45 minutes. If sauce become too dry, add a little more wine. Serve sprinkled with Romano cheese, on bed of tagliatelle noodles. Enjoy with our 2005 Sauvignon Blanc.

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