| ≥1 piece |
2 lbs pre-cooked tripe
2 onions
2 carrots
1 stick celery
2 cloves
2 16 oz. cans tomato pur¨|e
1-1/2 oz. pork fat or dripping
3 tbs extra virgin olive oil
1 tbs mint leaves
1 lb grated Pecorino Romano
salt
To prepare the sauce, gently saut¨| in olive oil one finely sliced onion, one diced carrot and half the stick of celery. Add the fat, and after a minute or two, the tomato pur¨|e, salt to taste and cook over a moderate heat for 30 minutes.
In a large pan of water, place the remaining carrot, celery and the onion spiked with the cloves. Season with salt and when the water boils add the washed tripe that has been chopped into squares. After five minutes, drain tripe, cut into narrow strips and cook in the sauce for 30 minutes.
Remove the pan from the heat, add the mint and mix well. Serve the tripe in a heated dish drizzled with the grated Pecorino Romano cheese.