Tripe Alla Romana Recipe

Ingredients for Tripe Alla Romana

• 1 kg cleaned honeycomb tripe, pre-cooked and thinly sliced
• Extra Virgin Olive Oil
• Onion
• Carrots
• Celery Ribs
• Garlic Cloves
• Salt
• Pepper
• Dry White Wine
• Tomatoes With Juice
• Cold Water
• Of Fresh Mint
• Salt And Pepper
• Pecorino Romano Cheese
• Mint

How to Make Tripe Alla Romana

1. 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.
2. Add the finely chopped onions, carrots, and celery to the pot and cook until softened, about 8-10 minutes.
3. Stir in the minced garlic and tomato paste and cook for another minute until fragrant.
4. Add the pre-cooked and sliced tripe to the pot and brown lightly on all sides.
5. Pour in the white wine and let it reduce slightly, scraping up any browned bits from the bottom of the pot.
6. Add the crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Stir well to combine.
7. 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.
8. 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.