Sweet and Sour Tripe

Preparation:

Preparation: Carefully wash the veal tripe under running water, then drain and cut into strips. Peel the onions, chop them finely together with the garlic cloves and fry everything over low heat in a saucepan with half a glass of olive oil. When the sautéed begins to brown, add the tripe to the pan and brown it for a few minutes. Pour the dry white wine into the saucepan and raise the heat to help it evaporate. When the wine has evaporated, add the tomatoes cut into small pieces and deseeded, a pinch of meat extract, the juice and grated rind of the lemon and orange and the saffron. Sprinkle with the necessary salt and a grind of pepper, reduce the heat to low and leave to cook in the saucepan covered for about two hours, stirring occasionally with a wooden spoon. After the indicated time, remove the saucepan from the heat, distribute the tripe among six individual plates and serve piping hot.