The TRIPE ALLA ROMANA is a traditional dish of Roman cuisine, praised for its rich and satisfying flavor. The dish has deep roots in the culinary culture of the Eternal City, offering an authentic gastronomic experience that reflects centuries of Roman culinary tradition. It’s a simple but very tasty dish that is never missing in the cheerful trattorias of the Capital.
A signature characteristic of the dish is undoubtedly the distinctive aroma added to this tripe in sauce: mint, with its unmistakable freshness, which makes it particularly pleasant and appetizing. The dish is also served sprinkled with plenty of grated Pecorino, another traditional element of Roman cuisine that adds further aroma and saltiness.
With this recipe for Tripe alla Romana, you can delight your guests with a rustic and flavorful dish that celebrates Rome’s culinary tradition in all its splendor.
I recommend serving the dish with plenty of fresh bread, perhaps from Genzano or otherwise suitable for “making a little dip” in the delicious red sauce of the tripe.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs tripe
- 18 oz peeled tomatoes (about 2 cups)
- 1 onion
- 1 carrot
- 1 stalk celery
- 1 clove garlic
- as needed extra virgin olive oil
- 1/2 cup dry white wine
- 3.5 oz Pecorino Romano (grated, about 1 cup)
- 6 leaves mint
- as needed salt
- as needed black pepper
Tools
- 1 Pan
Steps
The preparation of TRIPE ALLA ROMANA is really very easy.
Roughly chop the celery, carrot and onion. Put them in a pan with the garlic clove and the oil. Sauté over low heat for 5 minutes, then add the tripe. Brown it for 10 minutes and deglaze with the wine.
Once the alcohol has evaporated, add the peeled tomatoes, 1 cup of water, season with salt and pepper, cover with a lid and let cook over low heat for at least 1 hour, turning occasionally.
When there are 5 minutes left of cooking, add the chopped mint leaves, half of the Pecorino and let the flavors meld.
Once cooked, let the Tripe alla Romana rest for 5 minutes, then plate it and complete the dish with the remaining Pecorino and more chopped mint or wild mint.
