. gr. 800 veal tripe
. carrot
. onions
. celery
. parsley
. ripe tomatoes
. salt (s.q.)
. ground-pepper (s.q.)
. olive-oil

Boil tripe until tender and cut into thin strips.
Brown vegetables previously pureed with blender in a pan and mix in tripe; when golden-brown, add tomato-sauce; let simmer over low-flame for 2 minutes and serve.