Using only the best parts of the tripe, either the meatier part or the spongy, honeycomb part, cut it into very thin strips. Clean, wash and chop the onion, carrot and celery and put into an earthenware or metal pan with the butter. Fry well and add the oil and tripe. When golden in colour, add the tomatoes, peeled and chopped very finely. Add salt and cook over a very low heat for about half an hour, until the sauce has reduced almost completely, stirring frequently to prevent sticking. The tripe may be served immediately without any garnish, or alternatively sprinkle some grated Parmesan over and brown in the oven for five minutes. Tripe is best served with boiled or puréed potatoes or, if preferred, with cannellini beans in oil.
Bartolomeo Sacchi took his recipe from Maestro Martino, "A main course of tripe...when cooked and served on the plates, sprinkle well with ground spices. Some also add grated cheese".