Tripe Soup

Preparation:

Preparation: Peel the garlic and onion, chop them and brown them with the oil in 1 saucepan. When they are golden brown, add 150 cl of water, the stock cube, salt, pepper, the peeled and chopped sausage, the tripe cut into strips and the courgettes, peeled, washed and diced. Cook for 1 hour in a covered container, then add the rice. Remove the lid and cook for another 15 minutes. Transfer the soup into a tureen and add the parmesan.