Stewed tripe

Before winter ends, why not treat us to a good plate of stewed tripe? 

The tripe alla romana classic recipe is a very tasty dish that can be prepared quickly with precooked tripe or more patiently with raw tripe. In this second case it is necessary to add to the preparation time of the actual recipe that of boiling the tripe which is about 4 hours. Raw veal tripe is not easily found, while pre-cooked tripe is almost always available. In this classic recipe of Roman tripe I used the raw one but if you have precooked tripe just follow the recipe after boiling.

Ingredients

1 kg bovine tripe (raw)

500 g tomato pulp

1 celery stalk

1 carrot

1 white onion

1 chili pepper

2 cloves of garlic

2 basil leaves

5 mint leaves 

4 table spoons extra virgin olive oil

salt to taste

1/2 glass dry white wine

80 g pecorino Romano cheese

Preparation

Rinse the tripe and remove the fatty parts. Boil it in boiling salted water in a large pot and cook. Tripe is cooked when you slip in with a fork. In my case it took 4 hours but I recommend starting to check already after 2 or 3 hours at what point is the cooking. Drain the tripe and rinse it then cut it into strips with the kitchen scissors. Wash and slice the onion, celery and carrot and then put them in the pot with oil; Then stew everything over low heat for two minutes. Add the tripe and cook for two minutes, add the wine, let it escape for two minutes. Add the chili, basil, garlic cloves, mint and tomato pulp. Season with salt and cook for 5 minutes. Add half a glass of water and continue cooking over low heat with the pot covered, leaving a vent, for about an hour, turning occasionally. At the end of cooking, if the sauce is too liquid, uncover the pot and let it dry for a few minutes, if on the contrary it is too thick add a few tablespoons of water and boil covered for a few minutes. Serve the tripe hot with a generous sprinkling of pecorino cheese.