Tripe dumplings

Preparation:

Preparation: Clean the tripe by scraping it under a jet of hot water and then boil it in plenty of salted water. Drain it al dente and cut it into squares of about 5 cm per side. In the middle of each square place a cube of spicy pecorino cheese and a pinch of parsley and garlic minced together. Close the tripe squares into a triangle and secure the edges with a toothpick. Heat some oil, let a finely chopped onion wither, then add the tomato pulp and a few basil leaves; cook for 10 minutes, then add the bundles and sprinkle with a little salt and paprika or chili powder. Continue cooking for another 10 minutes and serve.