Trippa alla Romana is a hearty and flavorful Roman dish made with tripe, which is the edible stomach lining of cows. The tripe is simmered until tender in a tomato-based sauce with onions, carrots, and celery. It’s seasoned with garlic, mint, and pecorino cheese, adding depth and richness to the dish. The mint gives it a fresh flavor, while the cheese adds a salty tang. Trippa alla Romana is often served as a main course with crusty bread to soak up the delicious sauce.
Trippa alla Romana (Roman-Style Tripe)
Ingredients:
- 1 kg of tripe (cleaned and precooked)
- 1 onion (finely chopped)
- 2 carrots (finely chopped)
- 2 celery stalks (finely chopped)
- 2 cloves of garlic (minced)
- 400 g of canned tomatoes (or tomato sauce)
- 1 cup of dry white wine
- 100 g of grated Pecorino Romano cheese
- A handful of fresh mint leaves (chopped)
- Olive oil
- Salt and pepper to taste
Instructions:
- Prepare the Vegetables:
Heat a few tablespoons of olive oil in a large pan over medium heat. Add the chopped onions, carrots, and celery. Cook for about 5-7 minutes until softened. - Add the Garlic:
Stir in the minced garlic and cook for another 1-2 minutes until fragrant. - Cook the Tripe:
Add the precooked tripe to the pan and sauté it for a few minutes, allowing it to absorb the flavors of the vegetables. - Deglaze with Wine:
Pour the white wine into the pan, and cook until it has reduced by half, letting the alcohol evaporate and intensifying the flavors. - Add the Tomatoes:
Add the canned tomatoes or tomato sauce to the pan, stirring well to combine. Season with salt and pepper to taste. - Simmer:
Reduce the heat to low, cover the pan, and let the mixture simmer for about 30-40 minutes. Stir occasionally, ensuring the tripe becomes tender and absorbs the flavors. - Add the Mint and Pecorino:
Once the tripe is tender, stir in the chopped fresh mint and half of the grated Pecorino Romano. Cook for an additional 5 minutes to let the flavors meld together.