Servings: 4

• 1 kg, or 2 1/4 lb tripe
• 2 red-skinned onions
• 2 carrots
• head of celery
• 500 g, or 1 lb 2 oz tinned (canned) tomatoes
• Parmesan cheese
• olive oil

Wash the tripe and cut into finger-length strips. Make a mirepoix with 6 tablespoons of oil in a short pot. Add the tripe and, stirring frequently with a wooden spoon, blend the flavours well.

When, after 20 minutes cooking, some of the liquor has seeped out of the tripe, add the drained tomatoes, salt and pepper and cook for another hour over moderate heat, stirring frequently.

Serve the tripe hot, with the addition of Parmesan cheese.