Trippa alla romana

• leaves from 1 small bunch Roman mint
• 3½ ounces (100

Chop the mint leaves very finely and put in a bowl. Add the grated cheese and mix well.

Cut the tripe into strips. Put the sugo in a pan, add the tripe, cover, and cook over low heat for about 30 minutes, or until tender. Sprinkle with the cheese mixture and serve immediately.