Cut the tripe into thin 1/4 inch thick strips. Thinly slice the carrot, sautÄ in a casserole in the hot olive oil, with the chopped onion. Add the tripe and the white wine, cover for 2 minutes, then add the all-spice, the mint tea-bags, the bouquet garni, the grated nutmeg and the tomato paste. Season with salt and pepper then add enough water to soak the tripe. Cover and simmer for 2 hours, the liquid should evaporate by then. If you seem to have too much juice, uncover the casserole towards the end of cooking and let the sauce reduce. There should be very little liquid left. Take off the stove, add the butter and the grated Parmesan and stir. Serve hot.
