Cut the tripe into strips and blanch for 30 minutes. Cut the onion, carrot and celery into cubes and brown them with the oil, then add the tripe and continue cooking. Add the tomatoes, season with salt and pepper, and finish cooking, until the liquid evaporates, to leave the tripe a creamy consistency.
Cut the Finocchiona PGI into cubes and add it to the tripe. This step will give the tripe a particular fragrance of fennel.
Let it rest covered for a few minutes and then serve with the grated Pecorino Toscano PDO and a drizzle of oil.
Chef Shady – Source finocchionaigp.it