Tripe in sauce or Roman-style tripe
A typical Roman recipe that we usually serve as a main dish and everyone loves, truly a delicacy!
As we also find written on Wikipedia “it is an ancient recipe, traditionally prepared during Saturday lunch, so that even today in historic trattorias you can read the sign that says “Saturday Tripe”. Being highly proteinaceous and having a low cost, tripe has been a valuable dish especially for the less well-off part of the population”. Tripe is eaten throughout the year in Italy but especially in the winter period, so if you like tripe take advantage during this Christmas season!
Also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for tripe in sauce:
- 1.1 lbs tripe (Cleaned)
- olive oil
- onion
- celery
- pepper
- 1 1/4 cups (tomato purée)
- sage
- bay leaf
- white wine
- 1 carrot
- salt
Steps
For the preparation of the tripe in sauce watch the video HERE.
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In this recipe, I used pre-cleaned tripe, so I skipped the cleaning step. Boil the tripe for about 15 min. Meanwhile, make a sauté with the cleaned, washed, and chopped onion, celery, and carrot. Add the drained tripe and cook for a few minutes.
Add some white wine and let it evaporate. Add some bay leaf, sage, the tomato purée, and cook for about an hour, stirring now and then. If needed, add some of the tripe’s cooking water.
Add salt and pepper to taste! Stir occasionally!
Enjoy your meal!
