Tripe Recipe

Tripe Recipe
# Roman Style Tripe 
(~369  Calories)

## Ingridients:  
- 5 quarts cold water;  
- 2 1/2 pounds honeycomb beef tripe;  
- 1/2 cup white vinegar;  
- 2 teaspoons salt;  
- 1 teaspoon vanilla extract;  
- 1 bay leaf;  
- 1 tablespoon olive oil;  
- 4 ounces pancetta bacon, diced;  
- 1 onion, diced;  
- 6 cloves garlic, minced;  
- 3 cups marinara sauce;  
- 1 teaspoon red pepper flakes;  
- 1 (15 ounce) can garbanzo beans, drained;  
- 1 bunch fresh mint leaves, chopped;  
- salt and ground black pepper to taste;  
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, or to taste

## Instruction:  
1. Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.;  
2. Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.;  
3. Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.;  
4. Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.;  
5. Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.

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