Step 1

Rinse the tripe well under running water. In a large pot, put the tripe to boil in plenty of salted water along with a sliced ​​carrot, a stalk of celery in pieces, an onion and a bunch of parsley.

Step 2

When the water boils, lower the heat to low and continue cooking for 45 minutes. Let it cool.

Step 3

Prepare a soffritto with the onion, carrot, celery, and garlic clove.

Step 4

In an earthenware pan, add the extra virgin olive oil and the soffritto at low heat. Gently soften the vegetables, stirring often until they are translucent.

Step 5

Slice the tripe into strips and pour it into the pan when the sauté begins to brown.

Step 6

Cook for a few minutes, stirring, then add the chopped tomatoes, add salt and pepper and continue cooking for about an hour.

Step 7

During this time stir often and add a ladle of broth or hot water when necessary, bearing in mind that at the end the tripe must be immersed in a generous sauce.

Step 8

When cooked, pour the tripe into the serving dish and complete the dish with plenty of grated pecorino and chopped mint leaves on top.