It is a very diffused dish in Perugia, but even throughout the Umbria, where, according to the area, additions and modifications are produced respecting tradition and local tastes.

Ingredients
1kg tripe (already stewed)
1 onion
1 carrot
1 rib of celery
1 sprig of parsley
500g puréed tomato
extra-virgin olive oil
grated ewe’s milk cheese
salt
pepper

Preparation method
Chop up onion, celery, carrot and parsley.
Leave it to fry in the oil.
Cut the trip into strips and put down gently on the fried trite.
Add puréed tomato, salt and pepper.
Leave it to simmer.
Before serving it, sprinkle on the top a lot of grated ewe’s milk cheese.