1. Thoroughly rinse the tripe under running water and cut in chunks 2. Simmer the tripe in water, 2 quartered onions, celery and carrot (peeled and roughly chopped) for 30–45 minutes. Drain and cool. Cut the tripe in 1cm-thick strips 3. In a saucepan, render the aged lard on low heat until the fat has melted 4. Crank up the heat and sauté the chopped onion and scallion until soft 5. Once the onion softens, add the garlic and marjoram and deglaze with wine until it has evaporated 6. Add the tomato purée and allow to simmer on very low heat, adding stock should the sauce thicken too much 7. Once the tripe has cooked, transfer into an ovenproof dish, and sprinkle the grated cheese over it 8. Set the oven on dry heat at 180°C, using Golden Touch function 9. Bake for 15 minutes, or until the top layer of cheese has taken a golden hue 10. Allow to rest and serve, garnishing with mint leaves