Florentine Tripe

1. 1

   If only raw tripe is available it must be scrubbed very carefully and boiled beforehand.

2. 2

   Chop the onion, carrot and celery and saute on a low flame.

3. 3

   Cut the boiled tripe into short strips, add to the pan and allow to flavour for 5 minutes.

4. 4

   Peel the tomatoes, remove the seeds and dice them (or simply add the tinned tomatoes) and cook on a slow flame until the sauce has thickened.

5. 5

   Serve with a sprinkling of parmesan cheese and/or extra-virgin olive oil.

No additional tips available.