Piedmontese tripe

Preparation:

Preparation: In a large saucepan, brown the onions, leeks and celery cut into thin slices and a couple of sage leaves in the butter and oil; add the diced potatoes to the sautéed mixture, then the striped tripe, salt and pepper. Mix, leave to infuse and then cover almost completely with good stock; cover and cook over moderate heat for an hour. At this point, add the cabbage cut into strips, cover and continue cooking for another hour. Serve with plenty of grated parmesan.