Trippa alla Parmigiana

Tripe is prepared all over Italy in a variety of ways; in this classic dish, it is braised in tomato and white wine. To finish, butter and grated cheese are vigorously stirred into the stew—just as for a risotto—to thicken and emulsify the braising liquid.

Tripe must be well cleaned before cooking by washing several times in cold water. Then it is blanched in two changes of salted water, with vegetables, for additional flavor.