With the arrival of winter, Roman-style tripe presents itself as an ideal dish to warm up the coldest evenings. This second course, typical of Lazio tradition, stands out for its richness of flavors and meticulous preparation. The tripe, the main ingredient, is carefully cooked in an aromatic broth that makes it tender and flavorful, thanks to the addition of onion, celery, carrot, and a hint of Roman mint, which adds freshness. Cooking in an earthenware pot allows for even heat retention, enhancing the taste of the tomato sauce that accompanies it all. This dish is perfect for a family Sunday lunch or a dinner among friends, where the aroma of the simmering tripe spreads and invites everyone to sit at the table. Served with a generous sprinkle of Roman pecorino and pepper, Roman-style tripe reveals itself as true comfort food, capable of bringing the tradition and conviviality of Lazio cuisine to the table.

In a pot containing salted water, boil the tripe together with an onion, a few cloves, a bay leaf, two stalks of celery, a carrot, and two sprigs of Roman mint. Then cut the tripe into strips about 5-6 cm long. In a preferably earthenware pan, prepare a sauté with olive oil, a mixture of aromatics (celery, mint, carrot), and a knob of butter, then add the tripe along with a glass of dry white wine. Once this has evaporated, add two tablespoons of tomato concentrate, salt, and pepper to taste, and cook slowly. During cooking, occasionally add previously prepared meat sauce. Serve the tripe accompanied, depending on your taste, with grated pecorino or parmesan cheese. Roman mint should not be confused with the so-called 'mentuccia' used in artichokes cooked in a pan, in Maremma-style acquacotta, etc., as the latter does not belong to the mint genus but is satureja calaminthia or nepetella.