Ingredients for 6 servings:
1,500 mix veal tripe
50gr bacon
200gr grated parmesan cheese
50gr butter
1 onion
1 carrot
1 stalk celery
Some leaves sage
Bread
Salt

Preparation:
Wash tripe and cut in small sticks.
In a medium pan, brown minced bacon, sliced onion, sage and minced carrot and celery.

Add tripe, stir well and let brown for 10 minutes.
Add enough water to obtain a soup, season with salt.

Let cook for two hours.
When cooked, serve soup with grated parmesan cheese and toasted dices of bread.