Roman-Style Tripe Trippa alla Romana

1. 1

   In a large pot combine the tripe, vinegar, vanilla and enough water to cover the tripe by 2 inches.

2. 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. 3

   Drain the tripe, reserving the cooking liquid, and allow to cool.

4. 4

   Slice the tripe into 1-inch strips.

5. 5

   In a 14 to 16-inch skillet, heat the olive oil over high heat until almost smoking.

6. 6

   Add the onion, garlic and tripe and saute 3 minutes.

7. 7

   Add the tomato sauce, bring to a boil, reduce to a simmer and cook, covered, for 30 minutes.

8. 8

   Meanwhile, in a small bowl, combine the grated cheeses and the mint and stir to combine.

9. 9

   When the tripe is finished, divide evenly among 6 warmed bowls and top with the cheese and mint mixture.

10. 10

    In a 3-quart saucepan, heat the olive oil over medium heat.

11. 11

    Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

12. 12

    Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

13. 13

    Add the tomatoes and juice and bring to a boil, stirring often.

14. 14

    Lower the heat and simmer for 30 minutes until as thick as hot cereal.

15. 15

    Season with salt and serve.

16. 16

    This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

* Per serving · 4 servings · Values may vary.