Trippa alla Romana is a staple of Rome’s fifth-quarter, the cuisine comprised of the remaining bits, which went to commoners, once the animal was quartered and divvied up among the nobles, clergy, Bourgeoisie, and soldiers. These less noble parts were made into dishes so unbelievably flavorful that have not only withstood the test of time, but they continue to inspire chefs of all ilk to this day.
Trippa alla Romana is one of those dishes – and the flavors of this braised tripe preparation are so nuanced that they manage to win over even the most innard-skeptical. Our recipe will hold you over until your next trip to Rome.
Photo: Riccardo Lettieri
Trippa alla Romana Recipe
Skill Level: Easy
Time: 1 hour and 15 minutes
Gluten-free
Recipe: Joëlle Néderlants
Ingredients for 4
2 ¼ lb. tripe cut into strips (1 kg)
2 cups rustic tomato purée rustic (500 g)
4 oz. Pecorino Romano, grated (110 g)
¼ cup extra-virgin olive oil (50 g)
3 cloves
1 garlic clove, crushed
1 yellow onion
1 carrot
1 celery stick
dry white wine
mint
hot pepper
salt
Wash the tripe well and boil it in salted water for 10 minutes.
Peel and dice the celery, carrot, and onion.
Drizzle a pan with olive oil and cook the vegetables with the crushed garlic glove until withered.
Add the tripe and brown it for 3 minutes, blend with ½ glass of wine and let it evaporate, then add the purée, 1 glass of warm water, a pinch of chili, and the cloves.
Cover and cook for 40 minutes with the lid.
Remove the lid and continue cooking for another 5-10 minutes until before the sauce becomes concentrated, adjusting with salt and chili.
Turn off, season with half the {ecorino and 6 chopped mint leaves. Plate the tripe, completing with the remaining Pecorino and 6 more chopped mint leaves.