Trippa alla Romana

Method

1. In a large pot, add the fatty part of prosciutto and a drizzle of olive oil. Add chopped onion and carrot (less carrot, as it's sweet) and sauté gently for 7-8 minutes until softened but not browned.
2. Add garlic cloves and the lean part of prosciutto. Sauté for a few more minutes.
3. Meanwhile, bring a pot of lightly salted water to a boil with a bay leaf and a small glass of white wine vinegar. Add the tripe (pre-cooked, vacuum-packed) and blanch for 3-4 minutes, then drain and set aside.
4. Add peeled tomatoes (crushed by hand) to the soffritto. Season with a little salt and pepper. Cook the tomato sauce over medium heat for 10-20 minutes, until the oil starts to separate.
5. Add the blanched tripe to the sauce, stir well, cover, and cook on low heat for 10 minutes, allowing the tripe to absorb the flavors.
6. Add a generous amount of fresh Roman mint (not other mint), roughly chopped, and mix. Remove from heat and let rest for a few minutes. (The dish is even better the next day.)
7. Serve the tripe in a bowl or plate, topped with abundant grated pecorino romano cheese.