Ingredients
20 cups cold water
2 lbs honeycomb beef tripe, pre-cooked and cut into strips
1 bay leaf
2 tbsp salt
½ cup white vinegar
1 tsp vanilla extract
1 tbsp olive oil
3½ oz pancetta, diced
1 onion, diced
6 garlic cloves, minced
3 cups tomato sauce
1 red pepper, dried
salt and pepper, to taste
2 tbsp mint, chopped
¼ cup Pecorino Romano cheese, grated
Preparation
Pour the water in a large stockpot over high heat. Combine the beef tripe, salt, bay leaf, white vinegar, and vanilla extract and bring to a boil. Remove any foam that accumulates.
Lower the heat to medium-low, then cover the pot. Let it simmer for 1½ hours.
After, place the tripe on a plate and set it aside to cool. Save 1 to 2 cups of the broth or cooking liquid.
Over medium heat, warm oil in a large skillet. Cook and stir pancetta and onion for 6 to 7 minutes, until the pancetta is browned and onion is translucent.
Add garlic and stir into the pancetta and onion mixture. Cook and stir for 2 minutes, until it becomes aromatic.
Add tomato sauce, 1 cup of the reserved broth or cooking liquid, and red pepper flakes. Lessen heat to low and simmer for 30 minutes.
Cut the tripe into 1-inch cubes. Add to the sauce then stir to combine. Let it simmer for 30 minutes.
Mix the mint into the sauce, then season with salt and black pepper to taste.
Top with Parmigiano-Reggiano cheese and then serve to loved ones. Enjoy!
