Florentine trippa

Preparation:

Preparation: Boil the tripe, cut into strips, in salted water for an hour and, in the meantime, prepare the sauté with the oil, the onion, the carrot, the chopped celery and the whole bay leaves. Once the onion has browned, throw in the well-drained tripe together with a few fresh mint leaves. Leave to flavor while stirring, pour in the wine, let it evaporate, then add a little tomato sauce diluted and seasoned with salt and pepper. Finish cooking with a covered pot and moderate heat, allowing the dish to thicken. Serve with lots of grated cheese.