Rinse the trip under cold running water, then add to a pan, cover with water and bring to the boil. As soon as the water comes to the boil, strain the tripe and leave to dry.

Put a cast iron pan on a medium heat and add the extra virgin olive oil. When the oil is hot, add the onions, carrots, celery and a pinch of salt and saute for 3-4 minutes, then add the pancetta to the pan and cook until the pancetta starts to colour and the vegetables have softened.

Add the garlic and saute for a further minute, or until the garlic becomes fragrant.

Add the tripe strips to the pan and mix well, then pour in the wine, and cook over a medium heat until the wine has evaporated. Stir regularly to avoid the mixture sticking to the bottom of the pan.

Now add the tomato paste and cook for minute. Then add the chopped tomatoes and the chopped mint, and reduce the heat to a low simmer. Let the tomato sauce thicken over a low heat and cook for at least an hour, or until the tripe is soft.

Check the seasoning, then serve with some crusty bread and grated pecorino cheese.