Ingredients

• 2.5 pounds honeycomb beef tripe
• 0.5 cups white vinegar
• 2 teaspoons salt
• 1 teaspoon vanilla extract
• 1 large bay leaf
• 1 tablespoon olive oil
• 4 ounces pancetta bacon , diced
• 1 medium onion , diced
• 6 cloves garlic , minced
• 3 cups marinara sauce
• 1 teaspoon red pepper flakes
• 1 , 15 ounce
• 1 bunch fresh mint leaves , chopped
• salt and ground black pepper to taste
• 0.25 cups freshly grated Parmigiano-Reggiano cheese , or to taste

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 Transfer tripe to a plate and set aside to cool. Reserve 2 cups cooking liquid.
4. 4 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.
5. 5 Stir in marinara sauce, 1 cup cooking liquid, and pepper flakes. Reduce the heat to low and simmer for 30 minutes.
6. 6 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.
7. 7 Stir in garbanzo beans and mint, season with salt and pepper, and sprinkle Parmigiano-Reggiano over top.
8. 8 Enjoy!

Nutrition per serving