Roman Style Tripe Recipes

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ITALIAN TRIPE RECIPE - TRIPPA ALLA ROMANA



Italian Tripe Recipe - Trippa alla Romana image

The traditional tripe dish of Rome! The tomato sauce-with tomato, mint, white wine and pecorino cheese-is divine.

Provided by PIATTO RECIPES

Categories     Main Course     Side Dish

Time 2h20m

Number Of Ingredients 15

2.2 lb beef tripe (cleaned)
1 onion (for pre-cooking the tripe)
1 carrot (for pre-cooking the tripe)
1 rib celery (for pre-cooking the tripe)
1 onion (chopped)
½ carrot (chopped)
1 rib celery (chopped)
28 oz crushed tomatoes
handful fresh mint (minced)
4 tbsp pecorino romano cheese (finely grated)
½ cup dry white wine
4 tbsp olive oil (or as needed)
fresh chili peppers (to taste)
fine salt (to taste)
black pepper (to taste)

Steps:

  • Boil the tripe for 15 minutes in salted water with a whole onion, carrot and celery to remove the last of the odor. Drain and set aside.
  • Coat the bottom of a skillet generously with olive oil. Sauté the chopped onion, carrot and celery over medium-low heat until the onions start to appear translucent.
  • Add the tripe to the vegetables and salt and pepper to taste. Cook for a few minutes over medium heat.
  • Add a ½ cup of white wine. Stir, and cook until the wine has evaporated.
  • Add crushed tomato and a 1 1/2 cups of water to the tripe.
  • Bring the sauce to a boil. Add a handful of fresh mint and a pinch of salt.
  • Cover and cook the tripe in the sauce over medium-low heat for 2 hours.
  • After the two hours, turn off the heat and add about 4 Tbs of freshly grated Pecorino Romano cheese. Stir to melt the cheese. Feel free to top with more pecorino when you serve the dish.

Nutrition Facts : Calories 266 kcal, Carbohydrate 23 g, Protein 6 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 358 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving

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