- 2 pounds tripe
- 1/2 cup white distilled vinegar
- 3 to 4 tablespoons olive oil
- 1 onion, thinly sliced
- 3 medium cloves garlic, grated on a microplane grater or pressed through a garlic press (about 3 teaspoons)
- 1 tablespoon tomato paste
- 1 (28-ounce) can whole peeled tomatoes, drained, and crushed by hand or through a food mill
- Kosher salt freshly ground black pepper
- 1/3 cup fresh mint, basil, or parsley leaves, finely chopped
- 2 ounces Pecorino or Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
In a large pot combine the tripe and vinegar. Add enough water to cover the tripe by 2 inches. Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 1/2 hours. Add more water as needed to keep the tripe submerged. Drain the tripe, reserving the cooking liquid, and allow to cool. Slice the tripe into 1-inch strips.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until the onion is softened but not browned, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomato paste and stir to coat. Add tomatoes and stir to combine. Add the tripe along with about 1/2 cup of the tripe cooking liquid. Bring to a boil, reduce to a simmer and cook, covered, until sauce is lightly reduced and flavors marry, about 30 minutes. Season to taste with salt and pepper. Stir half of herbs into sauce.
When ready to serve, divide the tripe evenly among 4 to 6 warmed bowls and top with grated cheese and remaining herbs.