Italian cuisine · Meat & Kebab

Trippa alla Romana

Roman beef tripe, braised tender in tomato sauce with onion and mint, and finished with pecorino.

Ingredients · for 4 servings

• 800g precooked beef tripe
• 1 can chopped tomatoes (400g)
• 1 onion
• 1 carrot
• 1 celery stalk
• 2 garlic cloves
• 100ml white wine
• 1 handful mint
• 60g pecorino
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the precooked tripe under cold water, pat dry, and cut into finger-length strips about 1cm wide.
2. Finely dice the onion, carrot and celery, and sauté in olive oil over medium heat for 8–10 min until soft, without letting them color.
3. Add chopped garlic and cook for 1 more min, add the tripe, and deglaze with white wine; let the wine reduce, uncovered, for 3–4 min.
4. Stir in the chopped tomatoes, season with salt and pepper, and braise covered over low heat for 90 min, until the tripe is meltingly tender and cuts easily.
5. Remove the lid and reduce the sauce uncovered for 10 min, until it coats the back of a spoon, then stir in half the finely sliced mint.
6. Serve hot, sprinkled with grated pecorino and the remaining mint – crusty white bread for dipping is essential.