Trippa alle Verdure (Stewed Tripe with Vegetables) | Saveur

Ingredients

• 2 cups cups white vinegar
• Salt
• 2–3 lb. veal tripe
• 3 medium russet potatoes, peeled
• 2 carrots, peeled and trimmed
• 1 stalk celery, trimmed and peeled
• 3 zucchini, trimmed
• 1 bunch parsley, leaves finely chopped
• Zest of 1 lemon
• 4 cloves garlic, peeled and minced
• 4 tbsp. extra-virgin olive oil
• 3 medium yellow onions, peeled and finely chopped
• 1 medium ripe tomato, cored, peeled, and chopped
• 1 red bell pepper, roasted, peeled, cored, and chopped
• Freshly ground black pepper
• 2 cups white wine
• 4 cups beef stock
• 6 tbsp. butter
• 1 cup freshly grated parmigiano-reggiano