Wash the tripe in boiling water adding salt, half onion and half carrot to the water. Cook for 5-10 minutes, then remove from water and cool in a bowl. Cut the tripe into thin strips, then chop the remaining onion, celery and carrot. Heat the olive oil in a pan, then add the chopped vegetables, garlic, sage, rosemary and some water and simmer for ten minutes. Stir frequently and cook until the onion is soft and translucent. Then add the tripe and mix to blend the flavors. Next add the tomato paste and cook with some vegetable broth over low heat for about 40 minutes. Stir, letting the tripe absorb all flavors. Tradition says that tripe is even better when reheated the next day. Let stand one day, then heat in a saucepan, place in a serving dish and sprinkle with pecorino Tre Latti Lari.
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