Tripe In Olive Oil

Preparation:

Preparation: Carefully wash the tripe and cook it in a pot with boiling water for a quarter of an hour. Drain it and cut it into strips. Fill a clean saucepan with water, add the necessary salt, a carrot, an onion and a stalk of celery and bring to the boil, then add the tripe and cook for a couple of hours over medium heat. Once the indicated time has elapsed, drain the tripe, place it in a saucepan, sprinkle it with the thyme and sprinkle it with a glass of white wine and the vinegar and boil everything gently for about ten minutes, stirring frequently. Leave the tripe to cool in its broth, then drain it and place it on a cloth to dry. Then collect the tripe in a salad bowl, add a few peppercorns, a chilli pepper and four bay leaves, finally dress it with the olive oil. Give it a stir and let the preparation rest for a few hours in a cool place, so that it takes on the flavour. Just before serving, sprinkle everything with very finely chopped garlic and parsley. If you wish, you can preserve this unusual cold dish: put the dry tripe in a large glass jar together with the herbs and spices, press it, then pour as much oil as needed to cover the ingredients. Close the jar and place it in the pantry, where the tripe will keep for a month: sprinkle it with the chopped garlic and parsley just before serving.