Roman Tripe - Trippa alla Romana

Continuing with the introduction Tripes were so common that the poet Belli used them as a metaphor for the world:

Er monno é una trippetta, e l'omo é un gatto Che je tocca aspettà la su'porzione (The world is a load of tripe and man is a cat Who must await his portion.)

"It should be noted," continues Mr. Jannattoni, "that trippetta (pork tripe) was reserved for cats. Tripparoli, what's more, distinguished themselves from butchers. They had their own shops, and sold nothing else. With results that were often neither hygienic or pleasing to the nose, as we gather from a bitter protest lodged in 1860. With regards to recipes, they seem to follow consistent cannons."

And now, the recipe:

If you haven't bought the tripe already boiled, wash it very well, then cut it into fairly large pieces and boil it in a big pot with the carrot, celery, onion, and salt. Skim the surface often and simmer for 4-5 hours, adding water if need be. Once the tripe is cooked drain it well and cut it into the traditional thin strips.

While the tripe was cooking you will have prepared the meat or tomato sauce (you'll want 2-3 cups). Simmer the tripe in the meat sauce for a half hour more, then dust it well with grated cheese (in the past people just used pecorino romano), sprinkle it with freshly chopped mint, the herb most associated with this dish, and serve steaming hot.

The wine? Though one normally associates reds with stews I might be tempted to accompany this with a white from the Castelli Romani.