Tripe Alla Romana
Experience a taste of classic Roman cuisine with Tripe Alla Romana, a slow-simmered masterpiece that transforms humble ingredients into an unforgettable dish. This traditional Italian recipe features tender honeycomb tripe cooked to perfection in a rich tomato sauce perfumed with garlic, fresh mint, and bay leaves. Sautéed vegetables add depth, while a splash of white wine enhances its rustic charm. Topped with a generous sprinkle of Pecorino Romano cheese, this hearty dish is bursting with authentic flavors of Rome. Ideal for cozy dinners, it pairs beautifully with crusty bread or a side of creamy polenta. Perfect for those seeking an adventurous yet comforting culinary experience, Tripe Alla Romana is a true celebration of Italy’s timeless cooking traditions.
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Recipe Information
Ingredients
- 1 kg Tripe (honeycomb variety, cleaned)
- 1 large Carrot
- 1 stalk Celery
- 1 medium Onion
- 2 cloves Garlic
- 4 tablespoons Olive oil
- 250 ml White wine
- 800 g Tomatoes (peeled, canned or fresh)
- 2 Bay leaves
- 8 Fresh mint leaves
- 50 g Pecorino Romano cheese (grated)
- 1 to taste Salt
- 1 to taste Black pepper
- 1 L Water
Instructions
Clean the tripe thoroughly under cold running water. Place it in a large pot, cover with 1 liter of water, and bring to a boil. Let it simmer for 10 minutes, then drain and allow it to cool slightly.
Once cooled, cut the tripe into thin strips, about 1-2 cm wide and 6-8 cm long. Set aside.
Finely chop the carrot, celery, onion, and garlic.
Heat the olive oil in a large, deep pan or Dutch oven over medium heat. Add the chopped carrot, celery, onion, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add the tripe strips to the pan and stir to combine. Cook for 5 minutes, letting the tripe absorb the flavors.
Pour in the white wine and stir. Allow the alcohol to evaporate, which should take 3-4 minutes.
Add the peeled tomatoes to the pan, breaking them up with a spoon. Stir well to combine them with the tripe and vegetables.
Add the bay leaves, mint leaves, a generous pinch of salt, and freshly ground black pepper. Stir again, then reduce the heat to low.
Cover the pan and simmer gently for 2 hours, stirring occasionally. If the sauce begins to dry out, add a little water to keep it moist.
After 2 hours, check the tripe for tenderness. It should be soft and flavorful. Adjust the seasoning with more salt or pepper if necessary.
Remove the bay leaves and discard. Serve the Tripe Alla Romana hot, garnished with grated Pecorino Romano cheese and a few additional mint leaves, if desired.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1427 mg | 476% | |
| Sodium | 3649 mg | 159% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 37.0 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1137 mg | 87% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 3542 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
