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Roman tripe

Calculate about 1 kg. of ready-cooked tripe for 6 persons. Cut it into pieces and boil in abundant salted water together with a carrot, an onion, two sticks of celery, and a spring of parsley. When cooked, drain the tripe and mix it with a generous amount of gravy prepared according to the recipe for Roman fettuccine. Let the tripe absorb the flavour for about 20 minutes and serve with a sprinkling of Roman pecorino cheese and some mint leaves.

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