Roman-style tripe soup with bread

Ingredients

For 1 serving

• Tripe220 g
• Canned peeled tomatoes200 g
• Onion40 g
• Carrots1
• Celery30 g
• Beef broth200 ml
• Extra virgin olive oil10 g
• Pecorino15 g
• Mint4 g
• Bread50 g
• Saltto taste

Contains: gluten, lactose, celery,

Method

1. Warm the beef stock. Rinse the pre-cooked tripe and cut it into strips about 1 cm wide. Peel the carrot and onion, wash the celery and chop them all finely; break up the peeled tomatoes.
2. Heat the olive oil in a saucepan over medium heat and fry the onion, carrot and celery for 5 minutes, until soft.
3. Add the tripe and cook for 5 minutes, stirring, until it has released its excess water.
4. Add the tomatoes, hot stock and a pinch of salt and cook for 40 minutes over low heat with the lid ajar, stirring now and then, until the tripe is tender and the sauce thick.
5. Turn off the heat, add torn mint and serve with grated pecorino and the bread.