Trippa alla romana

Ingredients:

(Serves 4 to 6)

2 pounds honeycomb tripe, washed
¼ cup sea salt, plus more as needed
3 tablespoons extra-virgin olive oil
1 medium yellow onion, coarsely chopped
1 carrot, chopped
1 cup white wine
1 (14-ounce) can crushed tomatoes
Leaves from 4 sprigs fresh mint, chopped
1 1/2 cups grated Pecorino Romano

Preparation:

Place the tripe in a large pot and add cold water to cover. Bring to a boil over high heat. Drain and repeat. Drain again. Return the tripe to the pot and again add cold water to cover. Bring to a boil over medium-low heat. Add the salt and simmer until the tripe is fork-tender, about 3 hours. Drain, rinse under cold water, then cut the tripe into 1/2-inch strips.

Heat the olive oil in a large pan over medium-low heat. When the olive oil begins to shimmer, add the onion and carrot. Season with a pinch of salt. Cook, stirring, until the onion and carrot are softened, about 15 minutes. Add the wine and cook until the alcohol aroma dissipates, about 2 minutes. Add the tomatoes and the sliced tripe and cook for about 1 hour. Turn off the heat, add the mint and 1 cup of Pecorino Romano, and mix well. Season to taste.

Plate and sprinkle each portion with the remaining Pecorino Romano. Serve immediately.

Join Joanne and Frank on Facebook at

Everybody Loves Italian

and

Visit us on the web at dev.everybodylovesitalian.com