Recipe: Trippa Fiorentina

1- Take a casserole dish that can go in the oven. Put it on your stove, pour 3 tablespoons of olive oil, then add the carrots, onions, garlic, thyme and bay leaves; salt and pepper (Cayenne) then cover and sweat for 10 minutes on the stove

2- Preheat the oven to 170° (th5-6)

3- Add the tripe to the vegetables and let sweat another 10 minutes, add the ground beef, stir well, add the tomato paste and Chianti. Let cook another 3 minutes then pour in the tomato sauce. Wait until boiling and add the 4 half veal feet.
Test the seasoning then put in the oven for 2h30
From time to time, make sure it doesn't stick; if it does, add a little water or broth

4- There you go it's cooked. Remove then carefully with a skimmer the veal feet. Place them on the work surface, remove the bones (they come out by themselves) then coarsely chop the meat from the cooked veal feet and add them back to the tripe. Don't forget to remove the bay leaves either;
Serve in the center of the table with, separately, fresh grated Parmesan and as a garnish either boiled potatoes or mashed, or white beans, plain gnocchi, fresh pasta etc, etc.