Trippa alla Romana: Roman Tripe Braised in Tomato with Mint and Pecorino

Place the pre-blanched tripe in a pot, cover with cold water, and bring to a gentle simmer. Cook 20 minutes. Drain, rinse under cold running water, and cut into strips approximately 5–6 cm long by 1–2 cm wide. Set aside.

Warm the olive oil in a wide, heavy-bottomed pot over medium heat. Add the guanciale cubes and render until golden and the fat has run, about 5 minutes.

Add the finely diced onion, celery, and carrot to the pot. Reduce heat to medium-low and cook, stirring regularly, until completely soft and barely coloured, 12–15 minutes.

Raise the heat to medium-high. Pour in the white wine and cook, scraping the base of the pot, until the liquid has fully evaporated — you should be able to drag a spoon across the pan without liquid refilling the line, about 3–4 minutes.

Crush the San Marzano tomatoes by hand and add them to the pot with all their juices. Add the tripe strips and chili flakes. Season lightly with salt — hold back, the Pecorino will add significant salt at the end.

Bring to a simmer, then reduce heat to low. Braise uncovered, stirring occasionally, for 60 minutes. The sauce will reduce and gradually coat the tripe.

After 60 minutes, check the consistency. The sauce should coat the tripe thickly and not pool. If it is still loose, raise the heat to medium and continue cooking, stirring often, for another 15–20 minutes until the sauce clings and is glossy.

Remove the pot from the heat. Tear the mentuccia leaves and stir them in immediately — do not return the pot to the flame.

Add two-thirds of the grated Pecorino Romano and stir to incorporate. Taste for salt and adjust.

Serve immediately in deep bowls with the remaining Pecorino at the table and crusty bread for wiping.