4½ pounds honeycomb tripe
½ cup olive oil
3 medium onions, chopped
2½ ounces pancetta, or bacon
3 bay leaves
1 cup dry white wine
1 teaspoon salt, or to taste
½ teaspoon crushed red pepper
3 tablespoons tomato paste
2 cups Italian plum tomatoes, peeled and diced
1¼ pounds potatoes, in 3/4-inch cubes
6 cups chicken stock
1 cup Parmigiano-Reggiano, grated
freshly ground pepper, to taste
In a large nonreactive pot, simmer the tripe in 6 quarts water for 2 hours. Drain, cool, and scrape off all the fat and membrane. Cut into 1/2-inch X 2 1/2-inch strips, wash and drain.
In a large casserole, heat the olive oil, add the onions, pancetta (or bacon), and bay leaves, and sauté until the onions are golden, about 8 minutes. Add the tripe and sauté, stirring, until most of the water from the tripe has evaporated, 8-10 minutes. Add the salt, crushed red pepper, and tomato paste, and mix well. Add the tomatoes, reduce the heat, and simmer, stirring frequently, about 10 minutes. Add the potatoes and enough of the chicken stock to cover, and simmer 30-45 minutes, gradually adding the remainder of the stock until the tripe is tender but slightly resistant to the tooth. At this point, there should be sauce enough to coat the tripe and potatoes. Serve sprinkled with the cheese and fresh pepper.