Trippa alla Romana

Method

1. If using raw tripe (green), clean it: bring a large pot of water to a boil, add a cup of vinegar, and boil the tripe for 10–15 minutes. Drain and set aside.
2. In a large pot (earthenware or regular), add a drizzle of extra virgin olive oil.
3. Add all the vegetables (onion, carrot, celery), basil, mint, chili pepper or black pepper, cloves, and pecorino romano. Add the tripe on top.
4. Cook covered over medium heat for about 30 minutes without adding any liquid; the tripe will release its own juices.
5. After 30 minutes, deglaze with white wine.
6. Add tomato passata (or crushed peeled tomatoes). Cook covered for about 45 minutes, adding a little water if it dries out.
7. Serve the tripe with a drizzle of extra virgin olive oil and a generous sprinkling of pecorino romano.