1, vegetables washed, remove the root, onion peeled and cut off 2 heads, can that fruit knife extended core where to turn around, remove the core.

2, tripe cut into the appropriate size, blanch.

3, tripe drained, smear a little salt and pepper marinade for half an hour.

4, pour 2 tablespoons of garlic olive oil, a small piece of butter, heat over high heat.

5, sauté until the surface of the tripe is golden brown,,Sheng out for use.

6, garlic olive oil burst, pour into the vegetables cut into small pieces.

7, sautéed for tea color can be, remove the excess that can be frozen to save.

8, pour into the fried tripe, pour white wine, stir fry and make the alcohol evaporate, pour about 300 ml of stock, add the right amount of tomato sauce, about 200 ml, add people salt and pepper to taste, add a little thyme, cover and stew for about 20 minutes.

9, a little lemon zest, rosemary and cheese powder mix, sprinkle before serving.