Lampredotto

1.Place the beef tripe in a large pot and add enough water to cover. Bring to a boil and cook for 10 minutes. Drain and rinse the tripe under cold water.

2.In the same pot, add the chopped onion, carrots, celery, minced garlic, bay leaf, salt, black pepper, dried thyme, dried oregano, dried rosemary, dried basil, dried parsley, and beef broth. Bring to a boil.

3.Reduce heat to low and add the cooked tripe back to the pot. Simmer for 3-4 hours, or until the tripe is tender and fully cooked.

4.While the tripe is cooking, prepare the sauce. Heat olive oil in a saucepan over medium heat. Add the finely chopped onion and minced garlic. Cook until softened and lightly browned.

5.Add the crushed tomatoes, dried basil, dried oregano, dried thyme, sugar, salt, and pepper to the saucepan. Simmer for 20-30 minutes, until the sauce has thickened.

6.Once the tripe is cooked, remove it from the pot and thinly slice it.

7.To assemble the sandwiches, slice open the soft bread rolls. Fill each roll with a generous amount of sliced tripe. Top with a spoonful of the sauce and some sliced pickled vegetables.

8.Serve the Lampredotto sandwiches warm and enjoy!