Trippa Alla Fiorentina

Ingredients

Olive oil

3 tablespoons

Onions

1 large, chopped

Carrots

2 medium, diced

Celery

2 stalks, diced

Garlic

3 cloves, minced

Tripe (beef or pork)

2 pounds, cleaned and cut into strips

White wine

1 cup

Crushed tomatoes

28 ounces (1 can)

Salt

to taste

Black pepper

to taste

Parmesan cheese

1 cup, grated

Fresh parsley

1/4 cup, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onions, diced carrots, diced celery, and minced garlic. Sauté the vegetables until they are soft and fragrant, about 10 minutes.
2. Add the cleaned and cut tripe to the pot and cook, stirring occasionally, until it starts to brown, approximately 10 minutes.
3. Pour in the white wine, allowing it to evaporate while scraping any browned bits from the bottom of the pot to enhance the flavor.
4. Stir in the crushed tomatoes, and season with salt and black pepper to taste. Mix well, then cover and simmer on low heat for about 2 hours, or until the tripe is tender and the flavors meld beautifully.
5. Once cooked, stir in the grated Parmesan cheese and chopped parsley until well combined.
6. Serve hot, garnished with additional Parmesan cheese and parsley if desired.