|Tripe||2 Pound, rinsed and sliced|
|Carrots||2 , sliced|
|Celery ribs||2 , sliced|
|Dry white wine||4 Cup (64 tbs)|
|Tomatoes||4 , peeled, seeded and chopped|
Put the tripe, carrots and celery into a large, nonreactive pot.
Add a pinch of thyme, the bay leaves, cloves, and salt and pepper to taste.
Then add the wine and tomatoes.
Cover the contents of the pot with a piece of oiled parchment paper.
Cover the pot with a tight-fitting lid, sealed with a paste made from flour, water and a few drops of oil.
Simmer the tripe for 12 hours.