A kilo of tripe in the rumen, a pound of yellow potatoes, two onions, two sprigs of mimosa flowers, a pinch of mixture of Provencal herbs, a pint of broth, a glass of dry white wine, extra virgin olive , salt (four people). Get some twigs of mimosa, possibly in a remote country road traffic (do not use the mimosa by florists for sale which is usually treated with insecticides). Remove the flowers gently and always wash and dry them gently. Be careful to remove all the leaves, which are not edible. In a large skillet fry gently in oil with shallots, finely chopped mixture of Provencal herbs (thyme, rosemary, basil, fennel, sage, marjoram, mint, oregano and savory, but the proportions and composition of the mixture may vary depending on the manufacturer). As soon as the shallots will become transparent, add the tripe smooth, previously boiled and cut into squares by frying everything for about ten minutes. At this point, add the flowers of mimosa, deglaze with white wine then add the potatoes cut into small cubes and cover the whole with the broth. Add salt and continue cooking over low heat for about twenty minutes or until potatoes are tender but not untrimmed. Garnish the tripe with some fresh flowers mimosa before serving at the table.
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