Sardinian tripe

Sardinian tripe

Chop:
150 g lard,
1 carrot,
1 onion,
some celery.

A handful of parsley and a garlic clove and fry gently in a wide earthenware pan.
Add 150 g of fresh tomato suce. When the mixture thickens add 900 g of tripe cut into regular thin slices and let the ingredients mingle.

Add 150 g of dried beans that have been boiled in salted water and 300 g diced potatoes. Cover with water, add salt and pepper to taste and continue to cook slowly.

Serve the tripe in plates over slices of toasted bread sprinkled with grated Sardinian ewe’s milk cheese (pecorino).