Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Place the tripe in a large pot and add cold water to cover. Bring to a boil over high heat. Drain and repeat. Drain again. Return the tripe to the pot and again add cold water to cover.

Bring to a boil over medium-low heat. Add the salt and simmer until the tripe is fork-tender, about 3 hours. During this time you can add any aromatics you have on hand – bay leaves, garlic, fennel seed, peppercorns etc. Drain and rinse under cold water.

Cut the tripe into pieces roughly ½ inch wide and ¾ inch long.

Cut the onion in half, from root to tip. Peel off the first layer of skin, and cut off the tip of the onion. Make slices about 1 cm apart in the onion from the tip almost to the root, leaving the root intact to hold the onion together. Turn the onion and slice across your slices, dicing the onion.

In a cast-iron or heavy-bottomed pan large enough to accommodate all the ingredients, warm the olive oil, add the onion, pancetta and mint. Cook gently until the onion is soft and the pancetta has rendered its fat.

Add the tripe, stir and add the wine. Allow it to bubble for a few minutes.

Add the tomatoes, stir, and bring to a slow boil, then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce the heat to a simmer and cook, covered, for 20 – 25 minutes, or until the tripe is very tender but still has a slight chewiness.

Season with salt and pepper, then serve with a dusting of grated pecorino Romano.