Tripe freaks people out. The stomach lining is something you need a strong stomach (get it?) to enjoy, unless you're a born and bred Maremman who has been eating it since they were little kids. This dish isn't for the light hearted, but I recommend giving it a shot. It's surprisingly delicious.
For: 4 people
Preparation time: 20 minutes
Cooking time: 30 minutes
1 white onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, sliced
500g, cleaned and washed numerous times in water and lemon juice, sliced into strips
1 glass of red wine
1 x 400g can of tomatoes
chilli, salt and pepper
1. Fry the garlic, onion, celery and carrot over high heat in a medium-sized saucepan. Cook until browned and then add the tripe.
2. Add the red wine and cook until it's evaporated. Add the canned tomatoes and chilli. Season to taste and cook over a low heat covered for 30 minutes.
3. Serve immediately with grated Parmesan cheese.