Roman Style Tripe

Ingredients - Serves 4

• Salt and pepper - To taste
• Pecorino cheese - To taste, grated
• Mint - A handful, chopped
• White wine - 1/2 cup
• Canned tomatoes - 1 can (400g)
• Garlic - 2 cloves, minced
• Celery - 1 stalk, finely chopped
• Carrot - 1, finely chopped
• Onion - 1 large, finely chopped
• Tripe - 1 kg, cleaned and cut into strips

Let's Get Started

1. Rinse the tripe under cold water and place it in a large pot. Cover with cold water and bring to a boil. Boil for 10 minutes, then drain and rinse again.
2. In the same pot, heat some olive oil over medium heat. Add the onion, carrot, celery, and garlic and cook until soft and golden.
3. Add the tripe to the pot and cook for a few minutes, until it starts to brown.
4. Add the wine to the pot and let it evaporate.
5. Add the tomatoes, mint, salt, and pepper. Cover with water and bring to a boil.
6. Reduce the heat and let it simmer for about 3 hours, until the tripe is tender.
7. Serve the tripe hot, sprinkled with grated pecorino cheese.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 180 minutes
• Calories: 500
• Fat: 20g
• Carbs: 30g
• Protein: 40g
• Sodium: 1500mg
• Sugar: 10g