Quick Roman-style tripe with pecorino and mint: a traditional, flavorful recipe easy to prepare in less than an hour, perfect for the ultimate bread dipping experience.
The quick Roman-style tripe with pecorino is one of those dishes that smells like home, with a kitchen that gently bubbles and freshly broken warm bread on the table. It used to be a lengthy preparation, requiring patience and expert hands to clean and boil the tripe for hours. Today, thanks to ready-to-use tripe, we can bring this great classic of Roman tradition to the table in less than an hour, without sacrificing any flavor.
The secret lies in the details: the rich sauté that starts the show, the mint that adds freshness, and that mid-cooking gesture that truly makes a difference — a handful of pecorino romano melted into the sauce, making the tripe even creamier, more intense, and irresistible. It’s a recipe that’s humble in name only, but rich in character, perfect for those who love authentic dishes and mandatory bread dipping. 🍞🧀
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.76 lbs tripe
- 1 stalk celery
- 1 carrot
- 1/2 onion
- 1 clove garlic
- chili pepper
- 1 generous drizzle extra virgin olive oil
- 1/2 glass white wine
- 1.76 lbs tomato pulp
- mint
- 0.71 oz pecorino (grated)
- coarse salt
Tools
- 1 Pan
- 1 Cutting Board
- 1 Knife
Steps
Sauté
In a high-sided pan, pour a generous drizzle of extra virgin olive oil.
Add finely chopped celery, carrot, and onion, the garlic clove, and a pinch of chili pepper.
Let it sauté over medium heat, stirring often, until the vegetables become soft and well browned. This is when the kitchen really starts to smell wonderful.
Tripe in the pan
Cut the pre-boiled tripe into strips about 3-4 inches long and about 0.4 inches wide.
Add it to the sauté and mix well so it absorbs all the flavors from the vegetables.
Let it cook for about 5 minutes over medium heat, stirring frequently.
Tomato and seasoning
Pour half a glass of dry white wine and let it evaporate completely over high heat, uncovered.
Add the tomato pulp and gently mash it with a fork.
Season with salt and a grind of black pepper, then mix well.
Pecorino in cooking
When the tripe is halfway through cooking, after about 20 minutes, add a handful of grated pecorino romano directly into the sauce.
Stir carefully: the cheese will melt, making the sauce creamier, more flavorful, and enveloping.
Reduce the heat and continue cooking for another 20 minutes, until the tripe is fork-tender.
Ready dish
Turn off the heat and add the hand-torn Roman mint.
If you use regular mint, add a bit less to avoid overpowering the other flavors.
Let it rest for a minute, then bring it to the table with fresh or rustic bread: the bread dipping here is part of the recipe.
📝 Final Notes
The quick Roman-style tripe with pecorino is one of those dishes that gets better over time: if you have leftovers, it will be even more flavorful and creamy the next day.
Reheat it gently, adding just a drop of water if the sauce has thickened too much.
If you love bold flavors, you can slightly increase the pecorino at the end of cooking, directly on the plate, or add an extra pinch of fresh mint for an even more Roman aroma.
And always remember: the bread is not a side dish, it’s an integral part of the recipe. 🍞
FAQ (Questions and Answers)
Can I use mint instead of Roman mint?
Yes, you can easily use mint if you can’t find Roman mint. The advice is to use a little less, as mint has a more intense aroma that may overshadow the other flavors in the dish.
Should tripe be washed even if it’s already boiled?
Yes, it’s always better to quickly rinse it under running water and let it drain well. This way, you remove any residues and make the final taste cleaner and more delicate.
