Roman Style Tripe

Ingredients

• Servings: 6
• 5 quarts cold water
• 2 1/2 pounds honeycomb beef tripe
• 1/2 cup white vinegar
• 2 teaspoons salt
• 1 teaspoon vanilla extract
• 1 bay leaf
• 1 tablespoon olive oil
• 4 ounces pancetta bacon, diced
• 1 onion, diced
• 6 cloves garlic, minced
• 3 cups marinara sauce
• 1 teaspoon red pepper flakes
• 1 (15 ounce) can garbanzo beans, drained
• 1 bunch fresh mint leaves, chopped
• salt and ground black pepper to taste
• 1/4 cup freshly grated parmigiano-reggiano cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 40 mins

Ready Time: 2 hrs 55 mins


• 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. transfer tripe to a plate and set aside to cool. reserve 1 to 2 cups of the cooking liquid.
• heat oil in a large skillet over medium heat. 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.
• 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.
• 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.
• mix garbanzo beans and mint into the sauce. season with salt and black pepper to taste. sprinkle with parmigiano-reggiano cheese and serve.