Place the tripe into a deep pan and cover with water. Bring to a simmer and add some coarse salt.
Let it continue to simmer, covered, for 1-2 hours until tender.
Sauté the onion, garlic and dried red peppers in olive oil, just to add a bit of color to the oil. Add the celery and cook for about 5 minutes. Remove from the heat and set aside.
When the tripe is tender, add it to the pan with the other ingredients and stir over medium-high heat. Add the wine and reduce.
Add the tomato sauce, return to a simmer, and cover for about 30 minutes. Taste and add salt if needed.
Combine the grated parmesan cheese in a bowl with the optional herbs.
Serve the tripe topped with the cheese mixture.