Wednesday, July 24 2024

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.







  • 35 oz (1 kg) of Ox tripe
  • 35 oz (1 kg) of mashed peeled tomatoes
  • EVO oil to taste
  • 1 onion
  • 1 carrot
  • 1 celery rib
  • 1 clove garlic
  • 5 leaves of roman mint
  • 2/3 cup of Pecorino Romano
  • salt to taste
  • pepper to taste




Boil the tripe for about 15 minutes to degrease it.

Rinse it under hot running water and then cut it into strips.

Chop carrots, onions and celery.

Brown the celery, carrots and onions in oil.

Once the chopped mixture is wilted, add the tripe cut into strips and the mint.

Fry for about 10 minutes and add pepper and salt.

Add the tomato and cook for 30 minutes.

Serve with a sprinkling of pecorino cheese and some fresh mint leaves.

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