Roman-Style Tripe

1 . Stage

Fill a large stockpot with 5 quarts cold water, tripe, vinegar, 2 teaspoons salt, vanilla, and bay leaf; bring to a boil over high heat. Skim off any foam, then reduce the heat to medium-low, cover, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 2 cups cooking liquid.

2 . Stage

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 in garlic and cook until fragrant, 1 to 2 minutes.

3 . Stage

Stir in marinara sauce, 1 cup cooking liquid, and pepper flakes. Reduce the heat to low and simmer for 30 minutes.

4 . Stage

Cut tripe into 1-inch cubes; add to sauce and stir to combine. Simmer for 30 minutes, adding remaining 1 cup cooking liquid if needed.

5 . Stage

Stir in garbanzo beans and mint, season with salt and pepper, and sprinkle Parmigiano-Reggiano over top. Dee Dee