As you can see, the ingredients are almost the same as last recipe for the making of reed tripe panino. Add all the ingredients in a pot of cold water: reed tripe - previously rinsed - celery, onion, carrot and tomatoes. Add a generous handful of salt.

When the water begins to boil, cook the reed tripe for about an hour, so that it becomes soft and gives all its flavor to the broth.

When an hour has passed, remove the pan from heat and drain well reed tripe, cut it into thin stripes of about 1 cm wide and 5 cm long.

I make risotto with extra virgin olive oil, but you can also follow the tradition and use the butter: cover the bottom of a nonstick skillet with extra virgin olive oil and then sauté the onion, chopped finely. Add reed tripe and rice and stir to toast and flavor the rice. Then cook the rice adding gradually reed tripe broth: remember to stir often, because doing so the rice will release its starch and become much more creamy, without the addition of 'helping' tricks!

Once cooked, add a few tablespoons of grated Parmesan cheese and mix with conviction and strength the risotto. Serve with a freshly ground black pepper.