Tripe with Calf's Foot Florentine Style (Tuscany)

Meat

Ingredients

Dressed calf's tripe - 2 1/2 pounds

Calf's foot, cleaned - 1

Salt

Onions - 1 1/2 large

Celery - 3 stalks

Carrots - 3

Parsley - 4 sprigs

Olive oil - 2/3 cup

Garlic - 2 cloves

Rosemary, finely chopped - 1 sprig

Basil, finely chopped - 3-4 leaves

Tomatoes, peeled and chopped - 3/4 pound

Salt and pepper

Stock - 2/3 cup

Butter - 3 tbsps

Grated parmesan cheese - 2/3 cup

Put the calf's foot in a large pan of salted water, adding 1/2 onion, 1 stalk celery, 1 carrot and a sprig of parsley. Bring it to a boil, lower the heat and simmer for about 3 hours, or until the meat comes easily off the bone.

In another pan cover the tripe with salted water and add 1/2 onion, 1 stalk celery, 1 carrot and 1 sprig parsley. Bring to a slow boil and continue cooking for 1 to 1 1/2 hours, or until tripe is tender. Take the tripe and the calfs foot from their pans. Cool slightly. Cut the tripe into slices. Pull the meat from the calf's foot and cut this into small pieces.

Dice the remaining 1/2 onion, the celery and carrot. Heat the oil, add the garlic, rosemary, parsley, chopped basil and the vegetables, and brown them lightly. Add the tomatoes, stir well, then add the tripe and the meat from the calf's foot. Season with salt and pepper and cook slowly for 2 hours, stirring occasionally and moistening with hot stock. Stir in the butter and parmesan and serve.

Serves 6