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Roman tripe braised with tomatoes and mint is a beloved trattorias tradition. This high protein mediterranean dish is a lean, family-friendly offal classic that's rich in nutrients.
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrot, and celery, and sweat gently for 5–7 minutes until soft but not browned.
Add the minced garlic and cook for 1 minute, stirring, until fragrant. Increase heat to medium-high and add the tripe, sautéing for 3–4 minutes until the edges start to sizzle.
Pour in the crushed tomatoes, season with salt and pepper, and stir well. Reduce heat to a gentle simmer and cover.
Braise the tripe slowly for 90–120 minutes, stirring occasionally and adding a splash of water if needed to keep the sauce loose. Check occasionally to ensure it does not stick or dry out.
Ten minutes before the end of cooking, stir in half of the mint leaves. Remove from the heat when the tripe is tender and the sauce is rich. Serve hot, sprinkled with Pecorino Romano and the remaining fresh mint.
