Florentine Style Beef Tripe

Finely chop onion, celery, and carrots. In a large casserole, heat olive oil and cook the mirepoix until soft and caramelized. Add tripe and simmer until its moisture evaporates. Stir in tomato paste, cook for 4 minutes, then deglaze with white wine. Add beef broth, water, and demi-glace. Cover and cook over low heat for 1 hour 20 minutes. Uncover and reduce for the last 20 minutes. Let rest 15 minutes before serving.

Parmesan Frico Basket: Pass cheese through a fine sieve. Heat a non-stick skillet, sprinkle cheese evenly, melt and flip. While warm, shape over an upside-down cup mold until crisp.

Serve beef tripe in Parmesan basket or alongside toasted bread. Garnish with parsley or cracked pepper.