Trippa alla Fiorentina

served in Menu Turistica, Episode I

1 pound tripe, thoroughly washed and cut into long 1/2 inch strips
3/4 pound tomatoes, about 1-1/2 cups, skinned, seeded, and chopped
1/2 medium onion or 2 shallots, diced
2 tablespoons extra virgin olive oil
2 tablespoons grated parmigiano reggiano plus more for the table
salt and pepper to taste

Over medium heat, cook onion in olive oil until transparent. Add tripe and continue to cook, stirring often, for about 15 minutes. Add tomatoes and salt and simmer, covered, for 40 minutes or until the tomatoes have broken down and the sauce has a creamy consistency. Add a small amount of water or broth if needed. Remove from heat. Salt and pepper to taste. Stir in 2 T of grated parmigiano reggiano and let melt for five minutes. Serve with more parmigiano reggiano. Serves 2.