Trippa alle Verdure Stewed Tripe with Vegetables

Name: Trippa alle Verdure (Stewed Tripe with Vegetables)
Ingredients: 2 cups cups white vinegar; Salt; 2–3 lb. veal tripe; 3 medium russet potatoes, peeled; 2 carrots, peeled and trimmed; 1 stalk celery, trimmed and peeled; 3 zucchini, trimmed; 1 bunch parsley, leaves finely chopped; Zest of 1 lemon; 4 cloves garlic, peeled and minced; 4 tbsp. extra-virgin olive oil; 3 medium yellow onions, peeled and finely chopped; 1 medium ripe tomato, cored, peeled, and chopped; 1 red bell pepper, roasted, peeled, cored, and chopped; Freshly ground black pepper; 2 cups white wine; 4 cups beef stock; 6 tbsp. butter; 1 cup freshly grated parmigiano-reggiano