Tripe with mint sauce (Trippa alla mentuccia)

INGREDIENTS: (6 servings)
1 Kg Veal tripe
100 Gr. Veal meat in pieces
400 Gr. peeled and diced tomatoes
80 g Pecorino cheese
1 Tbsp Extra virgin olive oil
2 Carrots
1 Celery stalk
2 Onions
Fresh mint leaves
Salt and pepper

Wash the tripe very carefully many times and slice it into thin strips
Blanch it in a large casserole with cold water, the onion, carrot and celery and little salt
Prepare the meat sauce by heating 1 tablespoon in a pan, adding the veal meat and the tomatoes.
Cook for about 20 minutes and remove the meat.
Cut the cooled drained tripe in strips, add to the tomato
sauce and simmer gently for half an hour. Stir frequently.
Right before serving, sprinkle with a generous amount of freshly grated Pecorino cheese and garnish with the mint leaves.