Tripe alla Lucchese
750 grams of tripe
1/2 stick of celery
1/2 sprig of sage
1 small sprig of parsley
1 clove of garlic
peel of half a lemon
350 grams of tomato sauce
1 bay leaf
45 grams of good extra virgin olive oil
salt and black pepper
1 glass of red wine
grated Parmesan cheese
Cut the tripe into thin strips and leave it in a separate bowl.
Prepare a mince with the herbs, garlic and sage and place them in a pan with extra virgin olive oil.
Once browned, add the tripe and leave to flavor for 5 minutes.
salt and pepper and sprinkle with red wine.
When it has evaporated, add the chopped parsley, bay leaf and tomato puree.
Add a cup of hot water, cover the pan and cook over low heat for about an hour and a half, reducing the sauce to the right density.
Serve on individual plates with plenty of grated Parmesan cheese.