Sauté the finely chopped celery, carrot and onion in extra virgin olive oil in a large skillet.
Add the diced guanciale.
Add the precooked tripe.
Add the white wine and let it evaporate.
Puree the San Marzano DOP tomatoes in a food mill and add.
Season with salt and pepper and cook for 20 minutes.
When the dish is cooked, add the mint and mix in some grated pecorino romano cheese.
Serve, garnished with the mint.