Roman-style tripe, grandma’s recipe for the traditional humble second course of Roman cuisine, hearty, inexpensive and full of flavor. Perfect to serve for an informal lunch with family or friends, Roman-style tripe is a nourishing dish that belongs to the great tradition of Lazio cuisine like the famous Saltimbocca alla romana tradizionali or the more famous carbonara. Queen of peasant cuisine, the Roman tripe recipe was born from the need to transform poverty into abundance at the table, giving less noble ingredients such as offal or the “fifth quarter” a touch of deliciousness and nobility. Counted among the favorite recipes of the unforgettable Sora Lella (Elena Fabrizi, sister of Aldo), a true ambassador of Roman cuisine worldwide, this Roman-style tripe is a dish you must try at least once. So follow me in the kitchen and let’s get started cooking it together, but first remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 lb beef tripe (cuffia, already cleaned)
- 14 oz peeled tomatoes
- 1 white onion
- 1 carrot
- to taste salt
- to taste extra virgin olive oil
- 3 tbsp white wine
- 1 clove garlic
- to taste mentuccia (fresh or dried)
- 1/2 stalk celery
- 1 leaf bay leaf
- to taste Pecorino Romano
- 5 whole cloves (whole spice)
- 10 whole peppercorns black pepper
Tools
- Stovetop
- Pan
- Pot
Preparation
To make Roman-style tripe, I recommend buying it already cleaned, because the process to make it edible is rather tiring and complex.
Once you have the tripe, rinse it and cut it into strips. Place it in a pot together with the celery, onion, carrot, whole cloves, whole peppercorns and bay leaf. Cover with water, season lightly with salt, bring to a boil and simmer for one hour. Just before the tripe finishes cooking in its broth, prepare the tomato sauce base: start by lightly browning the peeled garlic clove, cut in half, in a generous splash of olive oil. Once the garlic is golden, add the peeled tomatoes, adjust the salt and cook for about ten minutes over low heat, crushing them with a fork as they cook; add a sprinkle of crushed red pepper if you like. Drain the tripe and add it to the sauce, simmer for 30 minutes over low heat, adding a little water or some of the cooking broth if needed. Once reduced and well seasoned, transfer the Roman-style tripe to a serving dish, flavor with a little mentuccia and serve with a generous sprinkling of grated Pecorino Romano and an extra grind of pepper if desired.
Storage and tips
You can store Roman-style tripe for 1-2 days in the refrigerator, well sealed in an airtight container; freezing is not recommended.
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