Piedmontese tripe
Instructions
Saute in butter and oil, within a large saucepan, onions, leeks and celery, sliced thin and a few Sage leaves; Merge to fried the potatoes into chunks, then the tripe to strips, salt and pepper.
Stir, letting season almost completely and then cover with a good broth; coperchiare and cook on moderate fire for an hour.
At this point, add the cabbage, cut into strips, coperchiare and continue cooking for 1 hour.
Serve with plenty of grated Parmesan.