Roman-Style Tripe with Mint and Pecorino

Method

1. Finely chop onion, carrot, and celery (remove the strings from the celery) to make a soffritto.
2. Add a little lard (optional) and a pinch of coarse salt, then pour in a generous amount of olive oil.
3. Sauté the soffritto over medium heat until softened.
4. Add a walnut-sized amount of double concentrated tomato paste and stir to colour the mixture.
5. Add 1–2 peeled tomatoes, crushing them with your hands, and cook until the sauce thickens.
6. Add the pre-cooked tripe and stir to coat, letting it 'stecca' (dry out and absorb the flavors).
7. Pour in a splash of white wine and let it evaporate completely.
8. Add a little Roman mint (mentuccia) to the pot, then cover with vegetable broth.
9. Add a drizzle of olive oil, cover, and cook for 10 minutes over low heat.
10. Uncover and continue cooking until the sauce reduces and the tripe is tender.
11. Serve the tripe with fresh raw mint, a generous grating of pecorino cheese, and a final drizzle of raw olive oil.