Trippa Alla Fiorentina

Ingredients

• Parsley - 1 bunch, chopped
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Parmesan cheese - 1 cup, grated
• White wine - 1 cup
• Tomatoes - 400g, peeled and chopped
• Garlic - 2 cloves, minced
• Celery - 2 stalks, finely chopped
• Carrots - 2, finely chopped
• Onions - 2, finely chopped
• Tripe - 1 kg, cleaned and cut into strips

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onions, carrots, celery, and garlic and cook until the vegetables are soft, about 10 minutes.
3. Add the tripe and cook until it starts to brown, about 10 minutes.
4. Add the white wine and let it evaporate.
5. Add the tomatoes, salt, and pepper. Cover the pot and simmer for about 2 hours, or until the tripe is tender.
6. Stir in the Parmesan cheese and parsley.
7. Serve the trippa alla fiorentina hot, with extra Parmesan cheese on top if desired.