Teresa's Recipes
Trippa Alla Romana
Trippa alla Romana is a beloved traditional dish from Rome that showcases the rich culinary heritage of Italy. This hearty preparation features tender tripe simmered in a luscious tomato sauce, infused with fragrant mint and a splash of white wine, resulting in a dish that is both comforting and full of flavor. Topped generously with freshly grated Pecorino cheese, it's a true example of Roman cucina povera—simple yet profoundly satisfying. Perfect for a cozy family meal or to impress guests with a taste of authentic Italian culture.
Ingredients
- 2 pounds, cleaned and cut into strips Tripe
- to taste Salt
- to taste Black pepper
- 1 cup, freshly grated Pecorino cheese
- 1/4 cup, chopped Fresh mint leaves
- 1/2 cup White wine
- 4 cups Tomato sauce
- 2 tablespoons Olive oil
- 4 cloves, minced Garlic
- 2 stalks, diced Celery
- 1 large, diced Carrot
- 1 medium, diced Onion
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Calories: 420
- Fat: 18g
- Carbs: 30g
- Protein: 30g
- Sodium: 800mg
- Sugar: 6g
Instructions
- Rinse the tripe under cold water to remove any impurities. In a large pot, bring water to a boil and blanch the tripe for 5 minutes. Drain and set aside.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, celery, and minced garlic, sautéing until softened, about 5-7 minutes.
- Add the blanched tripe to the pot and cook for an additional 5 minutes, stirring occasionally. Then pour in the white wine, allowing it to evaporate and the flavors to meld.
- Stir in the tomato sauce and add a little water if needed to reach your desired consistency. Season with salt and pepper to taste. Cover and let the mixture simmer on low heat for about 2 hours, stirring occasionally until the tripe is tender and flavorful.
- A few minutes before serving, stir in the chopped mint leaves for a fresh burst of flavor.
- Serve hot, garnished with a generous amount of freshly grated Pecorino cheese.
Tips
- For an extra depth of flavor, you can add a pinch of red pepper flakes while sautéing the vegetables.
- If fresh mint is unavailable, dried mint can be used but reduce the amount to 1 tablespoon.
- Serve with crusty bread or over polenta to soak up the delicious sauce.