(4-6 persons)

1 kg of mixed tripes
1 celery
1 carrot
1 glass of dry white wine
250 gr of canned tomatos
1/2 glass of extra virgin olive oil
grated parmisan
salt, pepper
fresh mint
fresh rosmary, bay leaves, thyme, sage.

Wash well the mixed tripes (you should mix all three main types of tripes) and chop them in 5 cm long and 1-2 cm thick slices.

Chop celery, onion and carrot.

Gently brown in a pan the chopped celery, onion and carrot with the olive oil

Add to the pan the mixed tripes, all the fresh spices (apart from the fresh mint) salt and pepper. Mix well, then add the white wine.

Let the wine evaporate then add the canned tomatos.
Cook until the tripes are cooked on a medium heat stirring the tripes every now and then so they won't stick to the pot.

Most of the juices should be evaporated and the tripes should be thick.

Serve with grated parmisan on top and chopped fresh mint.