Tripe alla Lucchese

Preparation:

Preparation: Boil the tripe in salted water with herbs. Braise the finely chopped onion in the oil. Add the tripe cut into small pieces, brown it and cook it gently for about twenty minutes, adding a little broth if necessary. Sprinkle with a generous handful of Parmesan and a scrap of cinnamon and cook another twenty minutes, adding broth if necessary.