Penne with tripe ragout

To prepare penne with tripe ragout, first get some already cleaned and partially boiled tripe from your trusted butcher. Begin by preparing the soffritto (for the best results, follow our guide on How to make the soffritto): wash and trim the carrot, then cut it into small cubes; peel the onion and cut it into cubes as well. Finally, wash the celery stalk, remove the outer leaves, and peel off the fibrous outer membrane with a peeler. Also, cut the stalk into small cubes 1. Now finely chop the aromatic herbs and set them aside 2. Heat a pan, melt the butter with a drizzle of olive oil 3,

add the vegetables for the soffritto 4, sauté them on all sides, stirring occasionally with a wooden spoon, and let them cook for at least 10 minutes. Season with salt 5, add the minced garlic 6

and continue cooking. If the soffritto dries out too much, add a ladle of vegetable broth 7. Meanwhile, cut the tripe into strips 8, and when the soffritto is well sautéed, add it to the pan 9,

stir 10 and add the previously chopped aromatic herbs 11, then also add the bay leaves 12.

Pour in the red wine 13 and let it evaporate. Meanwhile, in a separate bowl, dilute the triple concentrated tomato paste with a ladle of hot broth 14 and then pour it into the pan, stir and also add the tomato puree 15.

Continue cooking on low heat for about a couple of hours, adding broth to prevent the ragout from drying out (16-17). Towards the end of the ragout's cooking, bring a pot of salted water to a boil, add the penne 18, and cook until al dente. Once cooked, drain the penne

and add them to the tripe ragout 19, stir, and mix the penne with the ragout for a few minutes to allow the flavors to combine 20. Turn off the heat and serve the penne with tripe ragout hot 21.