Tripe in Wine from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco Ta

Ingredients

• 1 kg/2½ lb calves’ tripe
• 500 g/1 lb2 oz tomatoes, peeled and chopped
• 300 g/10 oz butter beans, dried or fresh
• 1 stick celery, finely chopped
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 1 clove garlic, finely chopped
• 1 sprig basil
• 12 baby potatoes
• 2 tablespoons olive oil
• 50 g/1½ oz butter
• 1 bunch parsley, finely chopped
• freshly grated Parmesan cheese
• salt
• freshly ground black pepper