Add the tomato
paste to the saucepan and mix in with a wooden spatula. Add the flour
and mix. Deglaze the saucepan with the wine
used for the marinating. When well mixed, add the tripe
pieces, tomatoes, stock, and herbs. Bring to a boil, reduce to a low simmer, and cook
for about 4 hours until the tripe
is no longer chewy.