Ingredients:

  • 600 gr of Tripe
  • 150 gr of Pecorino Romano DOP
  • 150 gr Tomato puree
  • Mint to taste
  • 2 l of vegetable broth
  • 4 tablespoons of extra virgin olive oil
  • Salt to taste
  • Chilli pepper to taste

Preparation:

  1. Heat the broth in a large pot, add the tripe and let it boil.
  2. In the meantime, prepare the tomato sauce: warm up the oil with the chilli pepper, add the tomato puree and let it cook for a few minutes.
  3. Combine the tripe with the sauce and, when cooked, add the chopped mint.
  4. Turn off the fire, combine the pecorino and make it creamy. Serve it by dusting it with some pecorino.