Tripe in tomato sauce

Ingredients for 4 servings:

• 800 g tripe, pre-cooked by the butcher
• 1 large onion(s), diced
• 1 carrot(s), finely grated
• 1 celery stick, very finely chopped
• Parsley
• basil
• olive oil
• 1 jar red wine, optional
• 2 tbsp tomato paste, or fresh tomatoes, chopped
• Sea salt
• possibly Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Florentine trip

Caution: In Baden-Württemberg, butchers often cook tripe with vinegar. This is not suitable for this recipe! Heat the olive oil in a casserole dish and sauté the grated vegetables. Add the tripe and fry lightly, stirring occasionally. The tripe will not brown. Deglaze the pan with the wine and let it evaporate. Add the tomato paste or tomatoes, season with salt, and simmer covered over low heat for 45 minutes. Add a little broth if necessary to prevent burning. The dish should not become soupy! You can eat the tripe straight from the plate or, as described below, in a bread roll. Whether Parmesan cheese goes well with it is a matter of taste. I prefer it without. In Florence, you can buy this dish on almost every street corner. The tripe vendor (trippaio) cuts open a bread roll, removes the crumb, and adds the cooked tripe. Then he asks if you’d like red chili oil or green herb oil on it. You eat the roll while standing. It’s an inexpensive and very filling snack.