Trippa alla romana
(tripe recipe from Italy)
Ingredients
2 lbs tripe, 1/2 cup white vinegar, 2 tablespoons extra virgin olive oil, 1 red onion, thinly sliced, 4 cloves garlic, coarsely chopped, 2 cups tomato sauce, 1/4 cup pecorino romano cheese, grated, 1/4 cup Parmigiano Reggiano cheese, grated, 1 bunch mint leaves, finely chopped, salt.
Directions
In a large pot combine tripe, vinegar, and enough water to cover the tripe. Bring to a boil, reduce to a simmer and cook for approximately one hour until the tripe is very tender, adding water as necessary. Drain the tripe and allow to cool. Slice the tripe into 1-inch strips. In a skillet, heat the olive oil over high heat. Add the onion, garlic and tripe and saute 3 minutes. Add the tomato sauce, bring to a boil, reduce to a simmer and cook, covered, for 30 minutes. When the tripe is cooked, pour into warmed bowls and top with the cheese and mint leaves.
