Trippa Alla Romana

Ingredients

Tripe

2 pounds, cleaned and cut into strips

Salt

to taste

Black pepper

to taste

Pecorino cheese

1 cup, freshly grated

Fresh mint leaves

1/4 cup, chopped

White wine

1/2 cup

Tomato sauce

4 cups

Olive oil

2 tablespoons

Garlic

4 cloves, minced

Celery

2 stalks, diced

Carrot

1 large, diced

Onion

1 medium, diced

Instructions

1. Rinse the tripe under cold water to remove any impurities. In a large pot, bring water to a boil and blanch the tripe for 5 minutes. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, celery, and minced garlic, sautéing until softened, about 5-7 minutes.
3. Add the blanched tripe to the pot and cook for an additional 5 minutes, stirring occasionally. Then pour in the white wine, allowing it to evaporate and the flavors to meld.
4. Stir in the tomato sauce and add a little water if needed to reach your desired consistency. Season with salt and pepper to taste. Cover and let the mixture simmer on low heat for about 2 hours, stirring occasionally until the tripe is tender and flavorful.
5. A few minutes before serving, stir in the chopped mint leaves for a fresh burst of flavor.
6. Serve hot, garnished with a generous amount of freshly grated Pecorino cheese.