TRIPE ROMAN STYLE

PREPARING

Let's start with the tripe already boiled and cooked, then cut it evenly into strips.

Once this is done, add extra virgin olive oil to taste in a saucepan with a base of mirepoix, let the vegetables brown well then add the tripe, letting it brown so that the tripe loses its liquids.

Then add some white wine and add a few bay leaves, add some tomato sauce, already cooked before, to cover the tripe and a few mint leaves, leaving it to cook for 90min/2h.

When it’s time for the tasting, sprinkle with good pecorino romano cheese and garnish everything with mint leaves.