Braised tripe

A flavoursome traditional winter dish, simple to prepare but slow to cook. I bought tripe at the supermarket, sold conveniently cleaned and cut in trays.
INGREDIENTS
500 G TRIPE
1 CARROT
HALF AN ONION
2 PIECES CELERY
1 TIN PEELED TOMATOES
2 TABLESPOONS TOMATO PURÉE
HALF A GLASS WHITE WINE
EXTRA VIRGIN OLIVE OIL
GRATED PARMIGIANO
CHILLI
SALT
PEPPER
I bring water to the boil while washing the tripe under running water.I blanch the tripe for 5 minutes and drain.Meanwhile, I take carrot, onion and celery.I chop them finely.I sauté the vegetables in oil in a saucepan for a few minutes.I add the tripe, stir for a few minutes and add salt and pepper.After a few minutes, I add half a glass of white wine and let evaporate.I add chopped peeled tomatoes or tomato sauce, a tinful of water and two tablespoons of tomato purée, and stir.Add chopped chilli if you like it spicy.I cover and gently cook for about 1 and a half hours, stirring occasionally. I taste for cooking and saltiness: it should be moist but not too soupy. I serve in earthenware bowls with plenty of Parmigiano and a drizzle of oil.