Cut the tripe in very thin stripes. Wither in a pan with butter, some
olive oil and small and thin slices of an onion. Add the tripe and make
the water evaporate, then add the tomato purée, dissolved in a
little water; salt and pepper and cook it very slowly for about two hours;
about ten minutes before the ending of cooking add a knob of butter and
much grated Parmesan cheese.
Tripe was a very common course in small restaurants of Mugello.
Text Tebaldo Lorini
Translated by Gianna Toni