How to make
Cut the boiled tripe into thin juliennes.
Finely chop one onion.
Heat 1/2 cup of olive oil in a pan and add the onion, fry for 2-3 minutes, then add the chopped tripe and a bay leaf.
Add salt, pour a cup of warm water and cover the pan.
Stew, until the onion softens.
Pour the tomatoes and tomato paste. Dilute with 1/2 cup of warm water or vegetable broth.
Add a pinch of sugar and cook the tripe in a pan for about 20 minutes.
Just before removing it from the heat, sprinkle it with grated parmesan cheese and season it with a pinch of black pepper.
When serving, sprinkle the beef tripe alla parmigiana again with grated Parmesan.
Enjoy!
