Trippa alla Romana

Name: Trippa alla Romana
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 800g pre-cooked honeycomb tripe; 400g crushed tomatoes; 1 onion, diced; 2 stalks celery, diced; 4 cloves garlic, minced; 150ml dry white wine; 1 handful fresh mint leaves; 100g pecorino romano, grated; 3 tbsp olive oil

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.

Total time

75 min

Prep

15 min

Cook

60 min

Difficulty

medium

Cuisine

Italian

gluten-free

Ingredients

800gpre-cooked honeycomb tripe

400gcrushed tomatoes

1onion, diced

2 stalkscelery, diced

4 clovesgarlic, minced

150mldry white wine

1 handfulfresh mint leaves

100gpecorino romano, grated

3 tbspolive oil

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.

Calories

258

Protein

Fat

17g

Carbs

10.7g

Fiber

2.5g

Sodium

334mg

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