AI-generated image
Trippa alla romana
Tripe in tomato sauce
Trippa alla romana: Rome's tripe stewed in tomato with mint and pecorino
Rome's quinto quarto, the "fifth quarter" or offal, was the food of the slaughterhouse workers of Testaccio, and trippa alla romana is still served there every Saturday: honeycomb beef tripe stewed slowly in tomato with onion, carrot and celery, finished with fresh mint, which Romans call mentuccia, and a heap of grated pecorino. It is tender, rich and surprisingly delicate. Buy tripe ready cleaned and part-cooked from a butcher. Alcohol is used here: white wine, which you can replace with water and a spoonful of vinegar. Chef's tip: add the mint only at the end; cooked too long, it turns dark and loses its fresh, cooling taste.
- Total time
- 170 min
- Difficulty
- hard
- Serves
- 4
Ingredients
- 2 ¼ lb honeycomb beef tripecleaned and part-cooked by the butcher
- 4 tbsp olive oil
- 1 onionchopped
- 1 carrotchopped
- 1 celery stickchopped
- ½ cup dry white wineor water with 1 tbsp vinegar
- 1 ¾ lb passata
- 1 tsp salt
- ½ tsp black pepper
- 15 fresh mint leaveschopped
- 2 ⅞ oz Pecorino Romanograted
Shop this recipe on Amazon
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Rinse 2 ¼ lb honeycomb beef tripe well, cover with fresh water, bring to the boil and simmer for 30 minutes. Drain and cut into strips 1 cm wide.
30 minStep 2: Heat 4 tbsp olive oil in a heavy pan and cook 1 onion, 1 carrot and 1 celery stick for 8 minutes, until soft. Add the tripe and cook for 5 minutes.
13 minStep 3: Pour in ½ cup dry white wine and let it bubble for 2 minutes; the alcohol cooks off, or use water and vinegar. Add 1 ¾ lb passata, 1 tsp salt and ½ tsp black pepper.
2 minStep 4: Cover and simmer gently for 1½–2 hours, stirring now and then and adding a splash of water if needed, until the tripe is very tender and the sauce is thick. Common mistake: rushing it; tripe stays chewy until it has had a long, slow cook.
105 minStep 5: Stir in 15 fresh mint leaves and half of 1 ⅜ oz Pecorino Romano off the heat. Serve with the rest of the cheese on top.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 30 g
- Carbs
- 12 g
- Fat
- 23 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does trippa alla romana take?
- About 170 minutes in total: 20 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek