Tripe Roman Style (Rome)

Meat

Ingredients

Dressed veal - or ox- tripe - 3 - 3 1/2 pounds

Salt

Onion - 1

Celery - 2 stalks

Carrot - 1

Meat gravy - 1 recipe

OR

Tomato sauce - 1 recipe

Mint - 4-5 leaves

Grated parmesan or pecorino cheese

Cut the tripe into fairly large pieces and put into a large pn of cold water. Bring to a boil and drain off the water. Add the same quantity of water, salt and the vegetables, and bring to a boil. Cover and cook for about 3 hours.

Drain and cut the tripe into strips about the width of a finger. Put into a  large pan with plenty of meat gravy or tomato sauce and cook over a very low heat for about 30 minutes. Check seasoning and sprinkle with mint and a little pecorino. Serve with a bowl of grated cheese flavored with mint.

Serves 6