First, cut it into strips.

Then blanch it in salted water for about 15 minutes.

Then drain it (until it's dry). Discard the marinade

Place it in a bowl, cover it with white wine, and let it marinate for a few hours (or overnight in the refrigerator).

Separately, prepare the sauce:

Base: extra virgin olive oil, a thinly sliced ​​white onion and carrot, and chili pepper (to taste).

Sauté everything with a splash of white wine. Once the wine has evaporated, add all the tripe and the herbs (a mix of bay leaves, sage, rosemary, peppercorns, juniper berries, and basil).

Finally, cover completely with tomato puree and add a vegetable stock cube for flavour. Cook initially over high heat.

Then cook slowly over medium-low heat for at least two hours (I used a slow cooker for longer low heat).

Finally, reduce the sauce if necessary.

Serve with crusty bread, croutons, polenta or just on its own.