Preparation time: 30 minutes. (if using pre-cooked Tripe)
Cooking time: 40 minutes.
1.5kg tripe, blanched and boiled for at least 2 hours in salted water if bought raw. You can also buy Pre-cooked Tripe which is perfect and cuts the cooking time down considerably.
One stick of celery.
One spring onion.
2 tbsp extra-virgin olive oil.
Using only the best parts of the tripe, either the meatier part or the spongy, honeycomb part, cut it into very thin strips.
Clean, wash and chop the onion, carrot and celery and put into an earthenware or metal pan with the butter. Fry well and add the oil and tripe. When golden in colour, add the tomatoes, peeled and chopped very finely. Add salt and cook over a very low heat for about half an hour, until the sauce has reduced almost completely, stirring frequently to prevent sticking.
The tripe may be served immediately without any garnish, but I love it with some grated Parmesan sprinkled over the top. You can also add a bit of fresh or dried chili if desired.