Anonymous August 24 2005

2 kg. tripe, cleaned and cut in stripes

4 big red onions

1 celery

500 grams carrots

3 cloves of garlic

1 can peeled tomatoes

Few leaves of fresh parsley, salvia, basil

Salt

3 Tbsp of White vinegar

Ask your butcher to give you already clean and bleached tripe. Rinse

it three times under hot water; the last time let the tripe rest in

water for 10 minutes, adding 3 tablespoons of white vinegar. Cut all

vegetables in small cubes and in a large pot cook the tripe alone for

three minutes, mixing continuously, then add all the vegetables and

spices. Cover with cold water. Cook over low flame for about two

hours. Serve steaming hot accompanied, if you wish, by polenta, cut

into wedges.