Procedure:
Wash the tripe and cut it into finger-length strips. Make a mire-poix in 6 tablepoons of oil in a saucepan. Add the tripe and, stirring frequently with a wooden spoon, blend the flavours well, pour the wine into the pan it to evaporate completely.
When, after 20 minutes’ cooking, some of the liquor has seeped out of the tripe, add the drained tomatoes, salt and pepper and cook for another hour over moderate heat, stirring frequently. Serve the tripe hot, with the addition of Parmesan cheese.