1 white onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, sliced
500g, cleaned and washed numerous times in water and lemon juice, sliced into strips
1 glass of red wine
1 x 400g can of tomatoes
chilli, salt and pepper
1. Fry the garlic, onion, celery and carrot over high heat in a medium-sized saucepan. Cook until browned and then add the tripe.
2. Add the red wine and cook until it’s evaporated. Add the canned tomatoes and chilli. Season to taste and cook over a low heat covered for 30 minutes.
Discover the undiscovered Tuscany like a local with the only English language guidebook. Pick up a copy in print or as a PDF, ePub & mobi and get gorgeous photos, insider tips, restaurant and accommodation guides and info on all the main attractions. Buy a copy here.