Florentine Tripe

• 1 9/16 pounds tripe cooked
• 7/8 pound whole peeled tomatoes chopped
• 1/2 cup grated Parmesan cheese
• 2 onions
• 2 garlic cloves
• 1 carrot
• extra-virgin olive oil
• salt and ground black pepper

1. Wash the tripe and blanch it for 10 minutes in boiling water.
2. Allow the tripe to cool and cut it into strips.
3. Prepare the onion, the carrot, and the garlic by washing them, peeling them and chopping them finely.
4. Place the chopped vegetables in a saucepan with oil and saute until the onion is cooked.
5. Add the tripe and saute, then add the tomatoes; season to taste with salt and pepper and cook, covered, until the tripe is very tender. If the sauce is too liquid allow it to cook uncovered, so that some of the liquid can evaporate.
6. Turn off the heat and add the grated cheese and serve.

tripe cooked, tomatoes, parmesan cheese, onions, garlic, carrot, extravirgin olive oil, salt

Taken from www.yummly.com/recipe/Florentine-Tripe-548843 (may not work)