Pastel de Mondongo

• 1 lb. tripe
• 4 tablespoons freshly grated Parmesan cheese
• 2

Cut the tripe into squares and place in a heavy saucepan with water to cover by about 1 inch. Cook until tender, about 2½ hours, partially covered so that when the tripe is cooked there is very little liquid left. Be careful not to let the tripe burn. Transfer the tripe and liquid to a blender and redu