The true rustic dish was that of pork tripe,in fact the beef as well as the veal tripe belonged to the high Italian cooking.However, because the tripe was not at all a refined dish, it was chifly cooked by country people."Giovedì gnocchi e Sabato trippa"( GNOCCHI on Thursdays and TRIPE on Saturdays), "Qui non c'è trippa per gatti"(there isn't any tripe for the cat, here) all these Roman sayings clearly reveal who were their receivers. Makr the tripe in the following way. Wash accurately the tripe and scrub it with the blade of a knife to cleanse it well. Fill a large saucepan with water, a pinch of salt and put the tripe to boil in it for a hour. Strain it and cut it into very thin slices upon a wood chopping-board. Mince onion, garlic, persley, celery, carrot and chili (sage and rosemary to taste). Fry it on a saucepan with aboundant olive oil. Join the tripe to it and let seasoning for ten minutes, mixing every now and then. Pour out a glass of dry, white wine and let evaporate. Add some ripe tomatoes cut into pieces or some bottle tomatoes, some ladles of stock or, if there is not any, add tepid water. Put some other salt and chili, then go on with cooking it for more than two hours. minding it does not stick. Add some stock or tepid water to the sauce if it will condense too much. When the tripe is done, serve it absolutely hot and sprinkle with aboundant pecorino cheese.