Trippa alla Romana

Rinse the beef tripe thoroughly under cold running water. Cut the beef tripe into strips approximately 1-2 cm wide and 5-7 cm long.

Dice the guanciale into small cubes. Finely chop the yellow onion, carrot, and celery stalk to create a soffritto.

Heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced guanciale and render it until crispy and its fat has melted, about 5-7 minutes. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the pot.