Trippa alla Romana

Name: Trippa alla Romana
Yield: 2 servings
Cuisine: Italian
Ingredients: 1kg cleaned, precooked honeycomb tripe, cut into strips; 800g tomato passata; 1 onion, 1 carrot and 1 celery stick, chopped; 100ml white wine; A handful of fresh mint (mentuccia); Plenty of grated pecorino romano

Trippa alla romana/TREEP-pah ahl-lah roh-MAH-nah/

Also known as: Roman-Style Tripe, Roman Tripe in Tomato Sauce

About this dish

Tender beef tripe simmered in tomato sauce with mint and finished with plenty of grated pecorino.

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Ingredients

🐄1kg cleaned, precooked honeycomb tripe, cut into strips

🍅800g tomato passata

🧅1 onion, 1 carrot and 1 celery stick, chopped

🍷100ml white wine

🌿A handful of fresh mint (mentuccia)

🧀Plenty of grated pecorino romano

Method

Serves 2

Boil the tripe for 20 minutes in salted water, then drain.

Soften the onion, carrot and celery in olive oil.

Add the tripe and wine and let it bubble away.

Add the passata and simmer gently for about 1 hour until tender and thick.

Stir in mint and serve topped with lots of pecorino.

✓ What Makes it Authentic

Trippa alla romana is part of Rome's quinto quarto (offal) tradition and is traditionally eaten on Saturdays.

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