Roman-style tripe with mint, pecorino and bread

Ingredients

For 1 serving

• Tripe220 g
• Canned peeled tomatoes200 g
• Onion40 g
• Carrots30 g
• Celery30 g
• Mint4 g
• Pecorino15 g
• Bread60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery,

Method

1. Rinse the pre-cooked tripe well under cold running water, drain and cut it into strips about 1 cm wide.
2. Finely chop the onion, carrots and celery. Heat the oil in a pan over medium-low heat and fry the vegetables for 6–8 minutes, stirring, until the onion is translucent and the vegetables soft.
3. Add the tripe and let it take on the flavours for 3 minutes over medium heat, stirring; add the peeled tomatoes crushed with a fork, salt and pepper.
4. Cover and cook over low heat for 40 minutes, stirring now and then and adding a splash of water if the sauce gets too dry, until the tripe is very tender and the sauce thick.
5. For the last 2 minutes stir in torn mint. Serve piping hot with plenty of grated pecorino and the bread.