Trippa alla Romana

Method

1. Finely chop celery, carrot, and onion into a small dice.
2. In a large pot, heat a drizzle of extra virgin olive oil.
3. Sauté the chopped vegetables over low heat until softened.
4. Add the blanched tripe, cut into strips.
5. Increase the heat and sear briefly.
6. Add salt, chili pepper, and half of the chopped fresh mint.
7. Deglaze with white wine and let it evaporate.
8. Add the tomato purée (or crushed tomatoes) and stir.
9. Reduce the heat to low, cover, and cook for about 1 and a half hours, until the tripe is tender.
10. At the end of cooking, add the remaining mint and stir.
11. Serve hot with a generous sprinkle of grated Pecorino Romano.