Tripe Roman Style
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Instructions
First, put the 5 tbsp of oil into a pot and add to that a fine mince of the onion, carrot and celery. Leave it to just soften and then add the tripe. Mix it and let it cook until the tripe is completely dry, and then add the wine to cook off.
Now, let the wine completely evaporate.
Now that the tripe is cooked dry, add the crushed tomatoes. Salt the tripe, then add pepper, and let it cook until the tripe is tender. If too much liquid cooks off, just add a bit of broth to keep it moist.
Now that the tripe is tender and the moisture has cooked off, turn off the head and add the grated cheese, the chopped mint -- just a couple tablespoons of chopped fresh leaves. Mix together well, and then serve.
And here's our fragrant Tripe alla Romana.
