Tripe soup

Preparation:

Preparation: Wash the tripe well, put it to boil and when it is almost half cooked (after about 30 minutes), cut it into julienne strips, i.e. into short strips; add all the chopped vegetables to the sautéed oil, with the exception of the potatoes, for about ten minutes, stirring constantly. At this point, add the meat or vegetable broth, the breadcrumbs and the potatoes cut into cubes: cooking must continue over a low heat for another hour. The soup should be enjoyed piping hot, with a sprinkling of Trentino grana cheese.