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Preparation:

Preparation: Quickly pass the tripe in hot, but not boiling, water to soften it and without making it curl. Clean well by scraping it to free it from the dark parts. Cut it into squares of the right size to make small rolls. On the smooth side of the tripe, in the center, place a piece of mortadella, a small piece of pecorino, a little belly, a quarter of a hard-boiled egg, garlic, parsley and chilli pepper. Wrap well and tie with the guts previously opened and washed well in hot water, or with string. Brown it in a sauté of oil and garlic. Wet with a glass of wine and add basil and rosemary. Let it evaporate and add the tomato puree and cook for about an hour. With the sauce you can also dress pasta with the addition of pecorino.