COMBIONLINE - Tripe in tomato sauce

Ingredients

• 1.6000 kg tripe
• 2.0000 tPcs onions, peeled and quartered
• 3.0000 tPcs carrots, peeled and roughly chopped
• 1.0000 tPcs scallion, finely chopped
• 2.0000 tPcs celery ribs, roughly chopped
• 2.0000 tPcs garlic cloves
• 130.0000 g cured lard, finely chopped
• 150.0000 g pecorion romano, grated
• 6.0000 tPcs mint leaves
• 5.0000 tPcs marjoram , leafed
• 250.0000 ml red wine
• 600.0000 ml tomato purée
• 300.0000 ml beef stock
• 40.0000 g butter
• 3.0000 g salt