Ingredients
For the Tripe Stew
- 1 kg tripe, cleaned
- 2 red onions, chopped
- 2 carrots, chopped
- 1 celery head, chopped
- 500 g canned tomatoes, drained
- ½ cup white wine
- Extra virgin olive oil
- Parmesan cheese (for serving)
- Salt and black pepper to taste
Instructions
Prepare the Tripe
Wash the tripe thoroughly and cut it into finger-length strips.
Make the Mirepoix
Heat about 6 tablespoons of extra virgin olive oil in a large saucepan. Add the chopped onions, carrots, and celery, and sauté until softened.
Cook the Tripe
Add the tripe to the pan and cook, stirring frequently, to combine the flavors. Pour in the white wine and allow it to evaporate completely.
Simmer
After about 20 minutes, when the tripe begins to release its juices, add the drained tomatoes. Season with salt and pepper. Continue cooking over moderate heat for about 1 hour, stirring occasionally.
Serve
Serve hot, topped with freshly grated Parmesan cheese.