Minestra Polesana

Method

1. Rinse the tripe and cut it into small pieces (about 2–3 cm).
2. Cut the savoy cabbage into similar-sized strips, then wash and separate the leaves.
3. Finely chop the parsley. Dice the carrots, celery, and onion into small cubes. Peel and dice the potatoes, keeping them in cold water to prevent oxidation.
4. Slice the pancetta into small strips. If using chili, remove the seeds and chop finely.
5. In a large pot, add the butter and pancetta. Immediately add the diced celery, carrot, and onion. Cook over low heat until the onion softens and the pancetta releases its fat.
6. Increase the heat to high and add the tripe. Stir frequently. Season with salt and pepper. Cover and cook over low heat for 15–20 minutes.
7. After 15–20 minutes, add the tomato passata and 200 ml of water (use the water to rinse the passata jar). Stir, cover, and bring to a boil.
8. Add the bay leaves, cover, reduce the heat to low, and cook for 30 minutes.
9. After 30 minutes, turn the heat back to high. Add the diced potatoes and savoy cabbage (if not all fits, add in batches as the cabbage wilts). Cover and cook over medium heat for about 20 minutes, until the cabbage is wilted.
10. Once the cabbage has softened and released its water, add 2–3 glasses of room-temperature water. Cover and cook for another 10–15 minutes.
11. Taste and adjust salt (remember that the cheese will add saltiness). Remove the pot from the heat.
12. Stir in about 30–40 g of grated pecorino romano (or parmigiano reggiano) and the chopped parsley. Mix well.
13. Serve hot, finishing each bowl with freshly ground black pepper and a drizzle of extra virgin olive oil.