Trippe Treviso Style (Veneto)

Meat

Ingredients

Dressed calf's tripe - 2 1/2 pounds

Butter- 4 tbsps

Pork fat, finely chopped- 4 tsps

Onion, sliced - 1

Rosemary - 1

Beef stock - 2 1/2 cups

Toasted bread - 12 slices

Grated parmesan cheese

Wash the tripe, scald it and cut it into thin strips. Heat the butter and the pork fat in a large pan. Simmer for a few minutes, then add the onion, and when it begins to brown add the tripe and rosemary. Simmer for 5 minutes. Stir in the stock, cover the pan and continue cooking over a low heat for 30 to 45 minutes, or until the tripe is tender. Add more stock if necessary.

Put 2 slices of toast into each individual bowl and ladle the tripe over the top. Sprinkle with parmesan cheese and serve immediately.

Serves 6.