Trippa in umido

(Tripe stew)

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