Preparation time: 20 minutes
Cooking time: 30 minutes

1. Wash and dry the peppers; halve them, remove the seeds and cut into strips;
2. Heat a cocotte or Dutch oven with the olive oil; add the pepper strips and cook for 15 minutes, stirring often;
3. Add the pesto and pine nuts to the pot. Drain the tripe and add to the pot; cover and cook for 15 minutes over low heat.
4. Correct the seasoning and serve very hot.