| How To Cook: |
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1. In a heavy 3- to 4-quart saucepan or flameproof casserole that has a cover, heat the olive oil until a light haze forms over it.
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2. Add the onions and celery and cook over moderate heat for 8 to 10 minutes, stirring frequently, until the onions are soft and slightly golden.
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3. Add the tripe and toss it with the onions and celery until they are well combined.
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4. Dissolve the tomato paste in the stock and pour it over the tripe and vegetables.
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5. Add the parsley, garlic, marjoram and salt. Bring to a boil over high heat, then reduce the heat, cover the pan and simmer the tripe slowly, regulating the heat so that the surface of the sauce barely moves.
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6. If at any point the sauce becomes too thick, add a few tablespoons of stock. In 2½ to 3 hours, the tripe should be tender when pierced with the tip of a sharp knife.
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7. Serve as hot as possible on heated plates. Sprinkle each serving with grated cheese.
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