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Trippa alla Romana
Rome's beloved tripe braised with tomato, mint and pecorino — offal cooking at its most dignified. Blanching the tripe briefly before it goes into the braise is what clears away any strong odour, letting the tomato and mint flavours come through clean rather than being overpowered.
Ingredients
Instructions
Cut tripe into 2cm strips, blanch in boiling water 5 minutes, drain.
Sauté onion, celery in olive oil until soft, add garlic.
Add tripe and white wine, cook until wine evaporates.
Add crushed tomatoes, season, simmer covered 45 minutes.
Stir in fresh mint leaves off the heat.
Serve with generous grating of pecorino.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
