Roman-Style Tripe

Method

1. Clean the raw tripe by soaking in water and vinegar, then boil for 1 hour.
2. After boiling, rinse with cold water and let it cool completely.
3. Dry the tripe and cut it into strips.
4. In a large pan, heat abundant oil and sauté finely diced celery, carrot, and onion over low heat, being careful not to burn.
5. Add the tripe strips to the soffritto and stir to coat.
6. Once the tripe releases its water and it is absorbed, add a glass of dry white wine (such as prosecco) and let the alcohol evaporate.
7. Add peeled tomatoes, plenty of mint (mentuccia), chili pepper to taste, and a very light sprinkle of pecorino cheese.
8. If needed, add vegetable broth or water to keep moist. Add more mint, including the stems which are very aromatic.
9. Cook for about 30 minutes over moderate heat, alternating covered and uncovered.
10. In a serving dish, place pieces of stale bread on the bottom. Spoon the tripe over the bread.
11. Sprinkle generously with pecorino cheese, drizzle with extra virgin olive oil, and garnish with a fresh mint leaf.