Ingredients for 4 people:
1 kg book tripe, 6 spoons of olive oil and 30 g butter, 1 celery stick, 1 carrot and 1 medium sized onion, sliced finely, 1 clove of garlic, 1 bay leaf, plenty of chopped basil, 1/2 glass of dry white wine, 300 g tinned tomatoes, hot stock, salt, pepper, plenty of grated Parmigiano Reggiano cheese
Thinly slice the tripe, wash and drain.
In a terracotta casserole dish, fry the sliced vegetables, garlic and bay leaf in the oil and butter.
Mix in the tripe, allow to dry out, remove the garlic, add the wine and leave to evaporate.
Add the tomatoes, salt and pepper
Allow to cook, adding the stock from time to time and mixing often.
Add the basil, mix and serve the tripe with plenty of grated cheese