Tripe Alla Romana

Slice the meat into finger-width strips and heat it in a stewpan with the gravy, or else put the finely chopped vegetables in the stewpan along with a few stips of the ham or some chopped lard, parsley and half a clove of garlic.

When the onion becomes translucent, add a few spoonfuls of the tomato sauce, let cook, add salt and pepper and then some water or broth.

When the tomato is cooled and the sauce has thickened, add the sliced tripe and let cool over a very low flame for two hours.

Adjust the salt and then serve warm, covering with grated pecorino and shredded mint leaves.

For more offal bites, read the article