Trippa alla Romana

• 2 pounds honeycomb veal or oxtail tripe
• 3 ounces pancetta
• 4 fat cloves garlic, peeled and crushed
• 5 tablespoons extra-virgin olive oil
• 1 large yellow onion, peeled and thinly sliced
• 1 14-ounce can plum tomatoes, with their liquids
• 2 teaspoons fine sea salt
• 1/2 teaspoon ground cloves
• 1 bay leaf
• 3 cups dry white wine, plus more if necessary
• 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes
• 1 1/2 cups torn fresh mint leaves
• Just-grated pecorino to taste

1. The tripe should first be rinsed, bleached in vinegar, rinsed again, and poached, all of which your butcher or specialty grocer may be able to do in advance for you.
2. Rinse the tripe and, with kitchen shears, cut it into 1-inch-wide strips, then cut the strips into 4-inch lengths.
3. Cover the tripe with cold water and, over a moderate flame, bring it to a gentle simmer and poach for several minutes.
4. Drain the tripe, rinse it under cold water, and set aside.
5. With a mezzaluna or sharp knife, mince the pancetta with the garlic, making a fine paste.
6. Over a medium flame in a large terra-cotta or enameled cast-iron casserole, warm the pancetta/garlic paste in 2 tablespoons of the olive oil and soften the onion in the fat for 3 or 4 minutes, taking care not to let it color.
7. Add the tomatoes, the sea salt mixed with the cloves, the bay leaf, the wine, and the prepared tripe, bringing the combination to a quiet simmer.
8. Cover the casserole tightly and cook for 2 1/2 hours, undisturbed.
9. Remove the lid, stir, and add a few spoonfuls more of the wine if the liquid seems scant.
10. Replace the cover and continue to cook the tripe, over the gentlest flame, for another 1/2 hour.
11. Test a piece of the tripe for tenderness.
12. It is cooked properly when its texture is tender, though still pleasantly chewyal dente, as you would cook pasta.
13. Continue the slow cooking until this stage is reached.
14. Remove the tripe from the flame and permit it to rest for at least 1 hour, or as long as overnight.
15. Just before serving the tripe, warm 3 tablespoons of the olive oil in a tiny saucepan and flavor it with the crushed chile.
16. Set the scented oil aside.
17. Slowly reheat the tripe, not permitting its liquids to reach the boil and stir in the chile oil and 1 cup of the mint.
18. Let the tripe rest for a minute or two.
19. Mix the just-grated pecorino with 1/2 cup of the mint.
20. Ladle the tripe into warmed deep bowls, dusting each of them generously with the pecorino/mint mixture.

veal, pancetta, garlic, extravirgin olive oil, yellow onion, tomatoes, salt, ground cloves, bay leaf, white wine, pepper, mint leaves, pecorino

Taken from www.epicurious.com/recipes/food/views/trippa-alla-romana-391080 (may not work)