First slice the tripe, wash well and drain it as well. Peel the onion, celery and carrot, then cut the vegetables into small cubes.


In a saucepan, saute the oil and butter with garlic and laurel, then add the vegetables, after a few minutes add the tripe, let it dry and then remove the garlic, pour the wine into the pan it to evaporate completely.


Now add the tomatoes, salt and pepper (as favorite) then bring to cooking tripe (about 45 total minutes), basting occasionally with the broth and turning often.
When cooked, sprinkle with Parmesan cheese and let stand for 5 minutes and serve piping hot tripe and, if necessary, add more Parmesan.