Tripe the Roman way (for six people) 

Tripe of bovine, one kilogram	Minced lard, as much as needed
Salt, as much as needed	Garlic, a little
Half onion	Tomato sauce, two full tablespoons
Celery, a little	Pepper, as much as needed
Yellow carrots, one	Grated parmesan, as much as needed
Fat and lean ham, some strips	Small leaves of Roman mint
Gravy of stew or sauce without meat

Preparation

The tripe the Roman way can be prepared in two ways; one way is more expensive and really traditional. The other way is cheaper, it is generally adopted by most families, and it is good and advisable too. In short, the two methods are different only because of the following reason.In the first, you will season the tripe with some gravy of stew, while in the second you will content yourself to season it with some tomato sauce. However, the basic operations remain still the same.

For six people take one kilogram of tripe, clean it well and rinse it many times. Then cut the tripe in rather big pieces and start cooking it in a pot with cold water, half onion, some celery and one yellow carrot. Skim with attention the content of the pot and let it boil in a medium fire until the tripe is cooked. This will require about five hours.
When the tripe is cooked, cut it in stripes as big as a finger and season it. If you have some good thick gravy of stew, you just will have to put the tripe in a pot and let it simmer for about half an hour. Otherwise, you will do this way: put in a pot some cut onion, some stripes of fat and lean ham, and some minced lard, parsley and a little bit of garlic. 

When the onion will be slightly browned, add two tablespoons of tomato sauce. Leave the tomato sauce to cook, season with salt, pepper and pour in the pot enough water. 
When the tomato will be cooked and the sauce will be thicker, put the tripe, cut as we said previously, in the pot and leave it boiling very slowly for half an hour to give to the tripe the time to get tasty. Then you should check if the tripe is enough salty and bring it to the table when it is still warm, serving some grated parmesan cheese with some minced leaves of Roman mint with it. 

Accompanying the tripe with parmesan cheese and leaves of Roman mint is an obligation and constitutes the peculiar characteristic of this famous recipe of the Roman cuisine.


The dish 

The tripe is poor dish still present in many regions. Among the other versions to remember, there are the Bolognese one, the one from Lucca, the Genoese one, and the Florentine one. 
Its success was essentially due to its low cost. Then everyone seasoned the tripe and cooked it at their pleasure, also according to their possibilities. The tripe as the entrails has been a dish suitable to feed whole families for much time in the past and also in the present.


Linking wine 

The tripe has a rather elevated fat content therefore it needs an important wine. We opt, especially in presence of meat sauce , for a mature red wine, harmonic, a little acid and little tannic, rather alcoholic, with a good structure, properly aromatic, of rather persistent taste. 

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