Ingredients for Tripe Alla Romana
- 2 lbs pre-cooked and sliced tripe
- 1/4 cup Extra Virgin Olive Oil
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery ribs, finely chopped
- 4 garlic cloves, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- Cold water, as needed
- 1/4 cup fresh mint, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Pecorino Romano cheese (for serving)
- Fresh mint leaves, for garnish
- 4 ounces pancetta, diced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped (for garnish)
- Crusty bread, for serving
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How to Make Tripe Alla Romana
- In a large pot or Dutch oven, heat a generous amount of olive oil over medium heat. Add the diced pancetta and cook until crispy.
- Add the finely chopped onions, carrots, and celery to the pot and cook until softened, about 8-10 minutes.
- Stir in the minced garlic and tomato paste and cook for another minute until fragrant.
- Add the pre-cooked and sliced tripe to the pot and brown lightly on all sides.
- Pour in the white wine and let it reduce slightly, scraping up any browned bits from the bottom of the pot.
- Add the crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or until the tripe is extremely tender. Stir occasionally and add a little water if needed to prevent sticking.
- Once the tripe is tender, taste and adjust seasoning as needed. Garnish with fresh parsley before serving. Serve hot, ideally with crusty bread to soak up the delicious sauce.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
48g
Fat
34g
Carbs
7g
