Trippa alla Romana

• Prep: 30 minutes

• Cook: 2 hours

• Total Time: Approximately 2.5 hours

Servings:

4–6 people

Difficulty Level:

 Intermediate – This dish requires cleaning and slow-cooking tripe, but it’s approachable for most home cooks with a little patience.

Introduction

Trippa alla Romana is a recipe steeped in Roman culinary tradition. In ancient times, tripe — the edible lining of a cow’s stomach — was considered a humble ingredient, affordable and full of flavor when cooked properly. Today, it’s a treasured delicacy, especially in the Testaccio district of Rome, where butchers traditionally used every part of the animal.

This dish is slow-cooked in a savory tomato sauce and finished with fresh mint and salty pecorino Romano cheese — a combination that might surprise you, but which offers a perfect balance of richness, acidity, and brightness.

Ingredients

Main Ingredients:

• 1.5 kg (about 3.3 lbs) beef tripe (honeycomb tripe is traditional), cleaned and precooked

• 2 tablespoons olive oil (extra virgin preferred)

• 1 medium onion, finely sliced

• 1 carrot, finely diced

• 1 celery stalk, finely diced

• 2 cloves garlic, minced

• 1/2 cup dry white wine

• 800g (28 oz) canned peeled tomatoes (San Marzano preferred), crushed by hand

• 2 tablespoons tomato paste

• Salt and freshly ground black pepper, to taste

• 1 small dried chili or a pinch of red pepper flakes (optional)

For Finishing:

• 50g (1/2 cup) grated Pecorino Romano cheese

• A handful of fresh mint leaves, finely chopped

• Extra virgin olive oil, for drizzling

Preparation Instructions

Step 1: Clean and Prepare the Tripe

If you bought pre-cooked tripe from your butcher or market, you’re already ahead. If your tripe is raw or only partially cleaned, follow these steps:

1. Rinse the tripe under cold water.

2. Boil it in water with a little vinegar and a bay leaf for 10–15 minutes. Drain and rinse again.

3. Cut the tripe into strips about 1 cm wide and 5–7 cm long.

Step 2: Prepare the Base Sauce

1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

2. Add onion, carrot, and celery. Sauté gently for about 5–7 minutes until the vegetables are softened and translucent.

3. Add minced garlic and cook for 1 minute more.

Step 3: Deglaze and Add Tomatoes

1. Pour in the white wine and let it simmer until the alcohol evaporates (about 2–3 minutes).

2. Stir in the tomato paste and cook for 1 minute to develop flavor.

3. Add the crushed tomatoes and season with salt, pepper, and optional chili flakes.

Step 4: Simmer the Tripe

1. Add the sliced tripe to the sauce, stirring to coat evenly.

2. Reduce heat to low, cover the pot, and simmer for at least 1.5 hours, stirring occasionally. The tripe should become tender and the sauce thick and rich.

3. If the sauce becomes too thick, add a little water or stock.

Step 5: Finish and Serve

1. Once the tripe is fork-tender and the sauce has thickened beautifully, turn off the heat.

2. Stir in most of the chopped mint and half the pecorino Romano.

3. Let rest for 5 minutes before serving.

Serving Suggestions

• Serve hot in a shallow bowl.

• Sprinkle with remaining pecorino and mint.

• Add a drizzle of extra virgin olive oil before serving.

• Pair with crusty rustic bread to mop up the sauce.

• Best enjoyed with a glass of dry white wine or a light red like Frascati or Chianti.

Tips for Best Results

• Use honeycomb tripe: It has a unique texture that holds up well in slow cooking.

• Don’t skip the mint: It may seem unusual, but it gives the dish a fresh lift and is key to the authentic Roman taste.

• Cook slowly: Trippa alla Romana isn’t a rush job. Low and slow cooking makes the tripe melt-in-your-mouth tender.

• Make it ahead: Like many slow-cooked dishes, it tastes even better the next day after the flavors have melded.

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Nutrition Information (Per Serving – Approx. 1 bowl)

Note: Nutritional content varies based on the type and amount of cheese, oil, and tripe used.