Trippa alla Romana (Tripe in Tomato and Mint Sauce)

• 1 medium Yellow onion
• 2 pieces Celery
• 2 cloves Garlic
• 3 tbsp Extra virgin olive oil
• ½ tsp Chili flakes
• 800 g Beef tripe, honeycomb tripe, pre-cooked
• 150 ml Dry White Wine
• 700 g Tomato passata
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 15 g Fresh mint
• 60 g Pecorino Romano cheese

1. Finely chop the onion and celery. Thinly slice the garlic. Pick the mint leaves and finely chop them, keeping a small pinch back for serving.
2. Warm the olive oil in a Dutch oven over medium heat. Add the onion and celery with a pinch of the salt and cook for 8 to 10 minutes until softened and sweet. Stir in the garlic and chilli flakes (if using) for 1 minute until fragrant.
3. Add the tripe and turn it through the soffritto for 3 to 4 minutes to coat and warm through. Pour in the wine and simmer for 3 to 4 minutes until reduced by about half. Scrape the base of the pan as it bubbles.
4. Stir in the passata, remaining salt, and the black pepper. Bring to a gentle simmer, then cover and cook on low for 35 to 40 minutes, stirring occasionally, until the sauce is thick and the tripe is tender. If it tightens too much, loosen with a splash of water from the kettle.
5. Take off the heat and stir through most of the chopped mint. Taste and adjust seasoning, then ladle into warm bowls. Finish with the pecorino and the reserved mint, and serve hot with a final trickle of olive oil.

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