Time
60 minutes
Serves
4
Difficulty
Easy
Ingredients
1.8kg cooked tripe
30g guanciale or Italian pancetta
pecorino romano, grated
1 stick of celery
1 carrot
1 white onion
extra virgin olive oil, as needed
600g canned whole peeled tomatoes
½ glass white wine
a few leaves of mint
salt, to taste
Method
In a large skillet, sauté the finely chopped celery, carrot and onion in extra virgin olive.
Add the diced guanciale.
Add the pre-cooked tripe.
Add the white wine and let it evaporate.
Crush the tomatoes with a fork and add them to the skillet.
Season with salt and pepper and cook for 20 minutes.
When the dish is cooked, add the mint and mix in some grated pecorino romano cheese.
Serve, garnished with mint.
