Trippa alla Pisana

Trippa alla Pisana is a traditional dish hailing from Pisa in Tuscany. The dish is made with veal tripe, onions, celery, carrots, garlic, tomatoes, white wine (Vernaccia di San Gimignano is recommended), and pancetta. The vegetables are sautéed in olive oil with pancetta and tripe. The wine is added to the combination until it evaporates, followed by tomato purée and seasonings. Bouquet garni (parsley, sage, bay leaves, thyme, mint, basil) is usually added for flavoring, and the dish is ready when the tripe become very soft and the sauce becomes thick. Before serving, the dish is traditionally sprinkled with grated Parmigiano-Reggiano.