This recipe is for all who love tripe soup. The most important thing is to obtain quality veal tripe and tongue and boil them well.
Wash the veal tripe and tongue and boil them separately in a pressure cooker with a few grains of allspice and bay leaf. If you boil them in a regular pot with a lid it'll take several hours. Immediately after boiling the tongue, while still hot, peel it.
Cut the tongue and tripe into pieces. Season with salt and pepper to taste and transfer to a tray.
Heat 2 tbsp oil in a pan and add the butter. Add the peeled garlic cloves, with a slight cut down the middle of each, so that they braise and release their aroma. Once they turn golden, transfer them to the tray.
Put the washed mushrooms, chopped into medium-thin strips in the butter for about 5 min. to saute a bit. Add the chili peppers too. Pour in the white wine and salt. Leave to simmer another 5 min. on a lowered stove, stirring periodically.
Transfer the mushrooms over to the veal and tripe, stir and place in a cold oven to bake about 25-35 min. at 320°F (160 °C). Once ready, sprinkle with grated cheese, return to the oven and crisp the cheese for another 5-10 min. on the top element only.
Garnish the ready dish with tomato slices and a sprig of parsley.