2 lb (approximately 1 kg) tripe
2 oz (60 g) bacon, diced
1 medium onion, diced
2 sticks of celery, diced
1 carrot, diced
3 tablespoons extra-virgin olive oil
crushed red pepper
3/4 cup (60 cc) dry white wine
1/2 cup (125 g) tomatoes, puréed in a blender
small bunch of fresh mint
2 oz (60 g) pecorino romano cheese, freshly grated
Rinse very well the tripe in fresh water. Fill a stockpot with water, 2 tablespoons of salt, and the tripe. Bring to a boil and cook for about 30 minutes to tenderize. Drain and cut the tripe in slices about 3/4 inch (2 cm) wide.
Chop the bacon, onion, celery, and carrot finely together. In a saucepan, put the olive oil and turn the heat to medium. Add the chopped vegetables and red pepper. Sauté until the onion is soft.
Stir in the tripe.
Add the wine, turn the heat to high, and let the wine evaporate.
Add the tomatoes, 5–6 mint leaves, and salt, and bring to a simmer. Turn the heat to low, cover, and cook for about 1 hour or longer, until the tripe is tender. During cooking time, stir occasionally and add warm water if necessary to prevent the tripe from sticking to the pan.
When the tripe is almost ready, remove the lid and let the liquid evaporate to thicken the sauce. Add about 10 fresh mint leaves and serve warm, topped with grated pecorino romano cheese.