Preparation

Clean and cut the vegetables into small pieces. Wash the tripe and cut it into strips. Put all the ingredients in a pot, cover with plenty of water and add a tablespoon of salt. Cook for about 3 hours. Serve piping hot. It is also good warmed up.

Ingredients

• 1 kg of tripe
• 2 carrots
• 2 stalks of celery
• 2 leeks
• 2 onions
• 4 cloves of garlic
• 5 tablespoons of tomato puree
• 1 teaspoon of chilli
• salt
• bay leaves