How to Make Roman-Style Tripe

Ingredients

• 4 ounces pancetta bacon diced
• 1  bay leaf 
• 2.5 pounds honeycomb beef tripe 
• 15 ounce garbanzo beans drained canned
• 1 bunch mint leaves fresh chopped
• 6 cloves garlic minced
• 6 servings salt and ground pepper black to taste
• 3 cups tomatoes 
• 1 tablespoon olive oil 
• 1  onion diced
• 0.3 cup parmigiano-reggiano cheese freshly grated to taste
• 1 teaspoon pepper flakes red
• 2 teaspoons salt 
• 1 teaspoon vanilla extract 
• 5 quarts water cold
• 0.5 cup vinegar white

Equipment

• frying pan
• pot

Directions

1. Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours.
2. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
3. Heat oil in a large skillet over medium heat.
4. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.
5. Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
6. Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
7. Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste.
8. Sprinkle with Parmigiano-Reggiano cheese and serve.