Roman-Style Tripe Trippa alla Romana | Food Stuff

Ingredients

• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• 1/2 medium carrot, finely shredded
• 1/4 cup extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 4 cloves garlic, coarsely chopped
• 4 garlic cloves, peeled and thinly sliced
• 1 bunch mint leaves, finely chopped
• 1 Spanish onion, chopped in 1/4-inch dice
• 1/4 cup Parmigiano-Reggiano, freshly grated
• 1/4 cup pecorino Romano, freshly grated
• 1 red onion, thinly sliced
• Salt, to taste
• 1 teaspoon vanilla extract
• 1/2 cup white vinegar
• 2 pounds tripe