-
1
In a large pot combine the tripe, vinegar, vanilla and enough water to cover the tripe by 2 inches.
-
2
Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 to 1 1/4 hours, replenishing the water as necessary.
-
3
Drain the tripe, reserving the cooking liquid, and allow to cool.
-
4
Slice the tripe into 1-inch strips.
-
5
In a 14 to 16-inch skillet, heat the olive oil over high heat until almost smoking.
-
6
Add the onion, garlic and tripe and saute 3 minutes.
-
7
Add the tomato sauce, bring to a boil, reduce to a simmer and cook, covered, for 30 minutes.
-
8
Meanwhile, in a small bowl, combine the grated cheeses and the mint and stir to combine.
-
9
When the tripe is finished, divide evenly among 6 warmed bowls and top with the cheese and mint mixture.
-
10
In a 3-quart saucepan, heat the olive oil over medium heat.
-
11
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
-
12
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
-
13
Add the tomatoes and juice and bring to a boil, stirring often.
-
14
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
-
15
Season with salt and serve.
-
16
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
