Trippa alla Romana

Step 1

Cut the tripe lengthwise into thin strips about the width of a pencil, using a sharp knife to slice cleanly through the honeycomb texture. Lay the pieces flat and cut them crosswise into 2-inch lengths.

Step 2

Dice the celery stalk into pieces the size of a pea by slicing it lengthwise into thin planks, then slicing those planks crosswise into small cubes.

Step 3

Dice the carrot into pieces the same size as the celery by rolling it to expose a flat side, slicing lengthwise into thin planks, then slicing those crosswise into small cubes.

Step 4

Heat 2 tablespoons of olive oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 1 minute.

Step 5

Add the tripe pieces to the hot oil and stir them with a wooden spoon for 5 minutes until they lose their raw pink color and look pale and slightly opaque.

Step 6

Pour in the 28 ounces of crushed tomatoes, then add the diced celery and carrot to the pot and stir until evenly mixed.

Step 7

Reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for 30 minutes, stirring once halfway through, until the tripe is fork-tender.

Step 8

Taste the stew and add salt and pepper until it tastes balanced and savory—start with 1 teaspoon of salt and adjust from there.

Step 9

Ladle the trippa into bowls and sprinkle 2 tablespoons of grated Pecorino Romano on top of each serving.