Trippa alla Fiorentina

Method

Clean the tripe thoroughly under cold water and cut into thin strips approximately 5mm wide. Blanch in salted boiling water for 5 minutes, then drain and set aside. Finely dice the onion, carrot and celery together. Heat olive oil in a large heavy-bottomed pot and sauté the soffritto over medium heat until softened, about 8 minutes, then add minced garlic and tomato puree, cooking for 2 minutes more. Add the tripe strips and stir well, then deglaze with white wine and let reduce by half. Add the tinned tomatoes, stock, oregano, salt and pepper, then bring to a gentle simmer. Cover and cook for 1.5 to 2 hours, stirring occasionally, until the tripe is tender and the sauce has thickened and darkened. Taste and adjust seasoning, then finish with fresh parsley and grated Pecorino Romano before serving hot with crusty bread.