Trippa alla Fiorentina: Slow-Braised Tripe with Tomato and Parmigiano

Rinse the pre-boiled tripe under cold water and pat dry. Cut it into strips roughly 1 cm wide and 5–6 cm long. Strips that are too thick won't absorb the sauce; too thin and they fall apart.

Finely dice the onion, celery, and carrot into a rough brunoise — nothing needs to be perfect, but uniform pieces cook evenly.

Warm the olive oil in a large, heavy-based pan or Dutch oven over low heat. Add the onion, celery, and carrot with a generous pinch of salt. Cook, stirring occasionally, for 15 to 20 minutes until completely softened and lightly golden. Don't rush this.

Increase heat to medium. Add the tripe strips to the soffritto and stir to coat. Cook for 5 minutes, turning occasionally, until the tripe picks up some color from the pan.

Pour in the white wine and scrape up any bits from the bottom of the pan. Let it cook for 2 to 3 minutes until the wine has mostly evaporated and you no longer smell the alcohol.

Crush the whole tomatoes in the can with your hands or the back of a spoon and add them to the pan with their juices. Add the marjoram and season with salt and black pepper.

Stir everything together, bring to a bare simmer, then reduce heat to low. Simmer uncovered for 60 to 70 minutes, stirring every 15 minutes or so, until the tripe is tender and the sauce has thickened and reduced around it. The tripe should yield easily to a fork without being mushy.

Remove from heat. Stir in most of the Parmigiano, taste, and adjust salt and pepper. The sauce should be thick, glossy, and clinging to the tripe.

Ladle into bowls and top with the remaining Parmigiano. Serve with crusty bread for mopping the sauce.