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1
The tripe should first be rinsed, bleached in vinegar, rinsed again, and poached, all of which your butcher or specialty grocer may be able to do in advance for you.
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2
Rinse the tripe and, with kitchen shears, cut it into 1-inch-wide strips, then cut the strips into 4-inch lengths.
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3
Cover the tripe with cold water and, over a moderate flame, bring it to a gentle simmer and poach for several minutes.
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4
Drain the tripe, rinse it under cold water, and set aside.
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5
With a mezzaluna or sharp knife, mince the pancetta with the garlic, making a fine paste.
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6
Over a medium flame in a large terra-cotta or enameled cast-iron casserole, warm the pancetta/garlic paste in 2 tablespoons of the olive oil and soften the onion in the fat for 3 or 4 minutes, taking care not to let it color.
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7
Add the tomatoes, the sea salt mixed with the cloves, the bay leaf, the wine, and the prepared tripe, bringing the combination to a quiet simmer.
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8
Cover the casserole tightly and cook for 2 1/2 hours, undisturbed.
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9
Remove the lid, stir, and add a few spoonfuls more of the wine if the liquid seems scant.
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10
Replace the cover and continue to cook the tripe, over the gentlest flame, for another 1/2 hour.
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11
Test a piece of the tripe for tenderness.
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12
It is cooked properly when its texture is tender, though still pleasantly chewyal dente, as you would cook pasta.
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13
Continue the slow cooking until this stage is reached.
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14
Remove the tripe from the flame and permit it to rest for at least 1 hour, or as long as overnight.
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15
Just before serving the tripe, warm 3 tablespoons of the olive oil in a tiny saucepan and flavor it with the crushed chile.
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16
Set the scented oil aside.
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17
Slowly reheat the tripe, not permitting its liquids to reach the boil and stir in the chile oil and 1 cup of the mint.
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18
Let the tripe rest for a minute or two.
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19
Mix the just-grated pecorino with 1/2 cup of the mint.
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20
Ladle the tripe into warmed deep bowls, dusting each of them generously with the pecorino/mint mixture.
