TRIPPA ALLA FIORENTINA

In a saucepan, heat extra virgin olive oil. Sauté garlic, celery, carrots, and onions until they are soft.

Add tripe and cook together on medium heat for about 5 minutes.

Add can of peeled plum tomatoes including juices. Break up whole plum tomatoes with the back of a fork.

Let cook together for about 15 minutes or until the sauce has reduced and thickened.

Remove from heat and add freshly grated parmigiano cheese. Stir well and serve warm.