All ingredients ready? Let's begin!
Give the whole tripe a quick rinse under cold water and pat dry with paper towels. Slice the tripe into strips that are 1 ½ inches long by ½ inch wide.
Place the tripe in a large pot. Pour in enough water to cover the tripe completely. Add 1 heaping teaspoon of salt and 2 bay leaves. Turn the heat on to high and bring to a boil. Reduce the heat so the water is at a low rolling simmer. Cover the pot and cook for 30 minutes or until the tripe has softened to a gentle chew. Add water if needed. Drain in a colander, discard the bay leaves, and set aside.
In a large skillet over medium heat, warm the olive oil. Add the onion, carrot, and celery to the pan and cook until the onions start to soften, approximately 5 minutes.
Dilute the tomato paste in ½ cup of water, stirring until well combined. Add this to the pan and cook for an additional 5 minutes.
Add the tomatoes and pre-cooked tripe to the pot. Simmer, partially covered, for 25 minutes or until the tripe is completely tender. Add water if needed.
Add the peas and allow the dish to come up to a boil so the peas cook through but aren’t mushy.
Season with salt and pepper to taste.
Transfer the tripe and tomatoes to individual serving bowls. Drizzle with olive oil. Garnish with basil and sprinkle generously with pecorino cheese.
Serve while warm with crusty bread slices and a nice Italian dry red wine.