Genoese Tripe Soup

Preparation:

Preparation: Clean the tripe and boil it for about 3 hours in two liters of lightly salted water together with a few bay leaves and an onion. Once cooked, drain it keeping the broth aside and cut it into strips while, separately, you will prepare a sautéed chopped onion in which you will pour the tripe with a couple of bay leaves. As soon as they are browned, wet them with dry white wine. Once evaporation is complete, add the chopped tomatoes, season with salt and cook for about a quarter of an hour. Then add a mixture of garlic, parsley and rosemary; cover the pot and leave it on the heat for about 40 minutes. After the time has elapsed, pour the broth that you have kept aside; when it comes to a boil, add the pasta. Bring to the table accompanying with grated parmesan served separately.