Trippa alla Fiorentina

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1 yellow onion, diced

1 carrot, diced

1 stalk celery, diced

1 tablespoon unsalted butter

2 tablespoons extra-virgin olive oil

3 pounds tripe, blanched and boiled

1 pound tomatoes, peeled and finely chopped

Salt, for seasoning

Parmesan, for sprinkling