Trippa Alla Fiorentina: Florentine Tripe

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6 tablespoons extra-virgin olive oil

2 cloves garlic, chopped

1 large celery, chopped

1 large carrot, chopped

1 large onion, chopped 

2 pounds tripe, cleaned, boiled* and cut into strips

1 (10 ounce) can peeled plum tomatoes, with juices

Salt and freshly ground black pepper 

1/2 cup freshly grated Parmigiano Reggiano cheese