Trippa alla Romana
A classic Roman stew of tender beef tripe simmered in a rich tomato sauce with fresh mint and sharp Pecorino Romano cheese.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Large heavy-bottomed casserole
- •Chef knife
- •Chopping board
- •Wooden spoon
- •Cheese grater
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 21 g
- carbs
- 14 g
- fibre
- 4 g
- protein
- 32 g
- calories
- 390 kcal
Instructions
- 1
Slice the cleaned tripe into thin strips roughly one centimetre wide.
- 2
Blanch the tripe strips in a pot of boiling water for five minutes, then drain thoroughly.
- 3
Heat the olive oil and guanciale in a large casserole over medium heat until the fat renders.
- 4
Add the chopped onion, carrot, celery, and garlic to the rendered fat.
- 5
Fry gently for eight minutes until the soffritto is soft and fragrant.
- 6
Add the drained tripe strips to the casserole and stir well to coat.
- 7
Pour in the white wine and simmer until the smell of alcohol dissipates completely.
- 8
Add the crushed tomatoes, fine sea salt, and black pepper, stirring to combine.
- 9
Cover with a lid and simmer gently over low heat for forty-five minutes until tender.
- 10
Remove from the heat and stir in half of the torn mint and half of the pecorino.
- 11
Rest for five minutes, then ladle into warm bowls and top with the remaining mint and cheese.
Chef's tips
Purchase pre-cleaned and precooked tripe from your butcher to ensure the best texture and save hours of initial boiling. Blanching the cut tripe briefly before stewing eliminates any remaining strong aromas and keeps the tomato sauce clean and sweet.
Ingredient substitutions
- guanciale → unsmoked pancetta or lard, though the flavour is milder
- fresh Roman mint (mentuccia) → fresh spearmint or garden mint
Storage
Store leftovers in an airtight container in the refrigerator for up to three days; the flavours improve overnight.
Reheating
Reheat gently in a saucepan over medium-low heat with a small splash of water until piping hot throughout.
Common mistakes to avoid
- •Boiling the stew too vigorously, which toughens the tripe instead of breaking down its texture.
- •Leaving out the fresh mint, which is the vital herbal component that defines the Roman style.
- •Using pre-grated supermarket cheese instead of freshly grated Pecorino Romano DOP.
Serving suggestions
Cooked Trippa alla Romana?
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