What would Roman food be without innards? Rome was a poor town and  slaughter house town for several hundred years. The workers would bring back what had been thrown on the abettors floor. Today some of the finest restaurant have liver, kidney and lungs. We have choose this dish because tripe should be easy to find, and it is a little more digestible for most people.   

2 lbs. tripe

1 onion

1 carrot

1 stick celery

4 lbs. olive  oil

1 can peeled tomatoes

5 fresh mint leaves

1 cup grated pecorino romano cheese

salt and pepper

•Wash the tripe well under running water, then let it simmer for 30 minuets covered in a light salt water with half the onion, the carrot and the celery. 

•In the other pan fry the  half of the diced onion. When the onions turn clear add the can of tomatoes. 

•After 30 mines, drain the tripe and vegetables. Slice up the vegetables and cut the tripe into short strips. Cook for another 25 minuets on a low heat.

•When the tripe is ready add the mint leaves and mix in the pecorino cheese.