ROMAN-STYLE TRIPE (TRIPPA ALLA ROMANA)
Roman-style tripe is a very famous dish in Italy; even those who have never eaten it have certainly heard of it at least once.
Although it is now cooked all over the boot with different variations, trippa alla romana originated in Rome and it is here that every Saturday it makes its mark on the tables of Romans and in restaurants, as tradition dictates.
Yes because on Saturdays in Rome people eat tripe.
It is a dish that is considered poor, but today it is back in the limelight like so many other dishes that have made the history of peasant kitchens, now considered noble dishes.
Roman-style tripe warms the heart, brings joy and is truly the dish of family meals.
With that scent of genuine cooking, the bright colors of the tomato and softer of the offal, its unmistakable taste, always accompanied by a slice of bread, preferably toasted.
Roman-style tripe has good nutritional value because it is rich in vitamins and minerals but low in fat (only 5 percent). Coming from the poor tradition, it is also cheap and the ingredients are readily available.
Why You’ll Love This Recipe
Rich in History: A dish steeped in Roman culinary tradition, served for generations.
Nutritious and Flavorful: Low in fat, rich in vitamins, and packed with bold flavors.
Affordable and Accessible: Made with simple, readily available ingredients.
Preparation: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes
Ingredients
35 oz (1 kg) ox tripe
35 oz (1 kg) mashed peeled tomatoes
Extra-virgin olive oil (EVO oil), to taste
1 onion
1 carrot
1 celery rib
1 clove garlic
5 leaves of Roman mint
2/3 cup Pecorino Romano cheese
Salt, to taste
Pepper, to taste
METHOD
Prepare the Tripe:
Boil the tripe in a large pot of water for about 15 minutes to degrease it.
Rinse the tripe under hot running water, then cut it into thin strips.
Prepare the Base:
Finely chop the onion, carrot, and celery.
In a large pot, heat extra-virgin olive oil over medium heat. Add the chopped vegetables and sauté until softened and fragrant.
Cook the Tripe:
Add the tripe strips and mint leaves to the pot.
Fry for about 10 minutes, stirring occasionally. Season with salt and pepper.
Simmer with Tomato Sauce:
Add the mashed peeled tomatoes to the pot and stir to combine.
Lower the heat and let the mixture simmer for 30 minutes, stirring occasionally.
Serve:
Serve hot, topped with a generous sprinkling of Pecorino Romano cheese and a few fresh mint leaves.
Pair with toasted bread to soak up the flavorful sauce.
Tips for Success
Degrease Thoroughly: Boiling the tripe helps remove excess fat and impurities, ensuring a cleaner flavor.
Use Fresh Mint: Roman mint adds a distinctive flavor; substitute with regular mint if unavailable.
Balance the Seasoning: Adjust salt, pepper, and cheese to taste for a well-rounded dish.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 27 g |
| Carbohydrates | 12 g |
| Fat | 12 g |
| Saturated Fat | 3 g |
| Sodium | 500 mg |
This Roman-Style Tripe is a perfect representation of Roman culinary heritage, bringing the warmth and authenticity of Italy to your table.
It’s a dish that celebrates simplicity, tradition, and the joy of hearty, flavorful cooking. Buon appetito!
Roman-style Tripe (Trippa Alla Romana)
Ingredients
- 35 oz 1 kg ox tripe
- 35 oz 1 kg mashed peeled tomatoes
- Extra-virgin olive oil EVO oil, to taste
- 1 onion
- 1 carrot
- 1 celery rib
- 1 clove garlic
- 5 leaves of Roman mint
- 2/3 cup Pecorino Romano cheese
- Salt to taste
- Pepper to taste
Instructions
Prepare the Tripe:
- Boil the tripe in a large pot of water for about 15 minutes to degrease it.
- Rinse the tripe under hot running water, then cut it into thin strips.
Prepare the Base:
- Finely chop the onion, carrot, and celery.
- In a large pot, heat extra-virgin olive oil over medium heat. Add the chopped vegetables and sauté until softened and fragrant.
Cook the Tripe:
- Add the tripe strips and mint leaves to the pot.
- Fry for about 10 minutes, stirring occasionally. Season with salt and pepper.
Simmer with Tomato Sauce:
- Add the mashed peeled tomatoes to the pot and stir to combine.
- Lower the heat and let the mixture simmer for 30 minutes, stirring occasionally.
Serve:
- Serve hot, topped with a generous sprinkling of Pecorino Romano cheese and a few fresh mint leaves.
- Pair with toasted bread to soak up the flavorful sauce.
