Pasta with Sweetbread and Tripe Ragù Rigatoni Pajata alla Finta

Ingredients

• 1 cup roughly chopped carrot
• 1 cup roughly chopped celery
• 1 cup roughly chopped white onion
• 3 tbsp. olive oil
• 8 oz. lamb or veal sweetbreads
• Kosher salt
• 1 lb. honeycomb tripe
• 1 1⁄4 cups finely chopped guanciale
• 3 tbsp. tomato paste
• 1 cup white wine
• 2 cups canned tomato purée
• 2 tsp. crushed red chile flakes
• 1 lb. rigatoni
• 1⁄4 cup finely grated Pecorino Romano, plus more for serving
• 1⁄2 cup ricotta
• 1⁄4 cup finely chopped mint

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