Roman-Style Tripe Trippa alla Romana

Total Time:
2 hr 15 min
Prep:
15 min
Cook:
2 hr

Yield:
6 servings

Ingredients
  • 2 pounds tripe
  • 1/2 cup white vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons extra virgin olive oil
  • 1 red onion, thinly sliced
  • 4 cloves garlic, coarsely chopped
  • 2 cups basic tomato sauce, recipe follows
  • 1/4 cup pecorino Romano, freshly grated
  • 1/4 cup Parmigiano-Reggiano, freshly grated
  • 1 bunch mint leaves, finely chopped
  • BASIC TOMATO SAUCE:
  • 1/4 cup extra virgin olive oil
  • 1 Spanish onion, chopped in 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt, to taste
Directions

In a large pot combine the tripe, vinegar, vanilla and enough water to cover the tripe by 2 inches. Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 to 1 1/4 hours, replenishing the water as necessary.

Drain the tripe, reserving the cooking liquid, and allow to cool. Slice the tripe into 1-inch strips.

In a 14 to 16-inch skillet, heat the olive oil over high heat until almost smoking. Add the onion, garlic and tripe and saute 3 minutes. Add the tomato sauce, bring to a boil, reduce to a simmer and cook, covered, for 30 minutes.

Meanwhile, in a small bowl, combine the grated cheeses and the mint and stir to combine. When the tripe is finished, divide evenly among 6 warmed bowls and top with the cheese and mint mixture.

BASIC TOMATO SAUCE:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups


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    Simple, delicious, I didn't use the leftover stock in the red sauce. I did boil the tripe for 2 hours not 1 hour.
    This was easy and delicious. It reminded me of a dis I had in Rome. I had no mint so used basil! No vanilla over taste here either. Grazie Mr. Batali!
    I tried this recipe this morning. Contrary to Salvelinus, I didn't detect an overbearing vanilla taste at all. Maybe it has to do with the water. I added only 1/4 cup of it to the sauce and discarded the remainder. Quite delicious!
    This recipe was very close to the way my Nona cooked it (She didn't have a recipe. It was great just as presented.
    Loved it; I also added some cumin at the final stage!! Watch out bread lovers; our Maltese bread makes this recipie excellent!!
    It was great, I didn't taste the vanilla, the recipe does not say what to do with the extra cooking liquid. I added it to my sauce. I added peas and potatoes to it. I didn't use mint, basil and parsley.
    Really enjoyed this - taste was close to my fathers "Spanish Tripe" that he made for me years ago. I did add a tbls. Cumin to jazz it up a bit - I put lots of pepper flakes on my own serving, but leave the dish spicy free, since my family is not into the hot spices. I served it over a boiled potato in each bowl, with french bread to slurp up the sauce. Will definitely repeat this one.
    This is the first time in many, many years of cooking, that I have thrown something away. My family is no stranger to offal. In fact, sweetbreads are among our favorite dishes. But, we all found the vanilla, combined with the flavor profile of tripe to be disgusting. I give it zero out of five stars.
    My husband is from Italy so he grew up with great tripe. He said this was right up there with his mother's. I cooked it for 3 hours. I saved some of the tripe cooking liquid and used it to thin the sauce a little during the final cooking when the sauce and the tripe are combined (as you would use pasta water to thin the sauce.
    I placed the tripe in a pressure cooker to cook for 30 minues and it was so tender I would have left it in for one hour but did not want tripe to melt when I removed it from its juices. Then I placed the reserved tripe juices into the red sauce wow it was delicious! Fabulous!
    Fabulous! Reminds me of my grandmother's recipe. My Mom couldn't remember how to make it, but I knew Mario would have an authentic Sounthern Italian recipe. Bravo!
    This recipe has been used in Southern Italy with a different twist. My family has been making this for 100's of years dating back to to the 1800's except using BAY LEAF and BASIL instead of Mint.
     
     As for Heather from Texas who said it was chewy - it is supposed to be just like Manhattan Clam Chowder when correctly cooked. With the same chewiness of cooked clams and red sauce.
     
     Make sure you have a crusty loaf of Italian Bread for dipping in the sauce!
     
     Buon Appetito!
    Up here in the suburban Boston "side" Italian restaurants, beef tripe is often on the menu. Made with tomato sauce like Mario's recipe, sometimes with chopped sauteed celery and carrots along with the onion and garlic in the sauce. I was in the middle of boiling the tripe (which I cut up in advance) and found this recipe. I had to add some vanilla and vinegar to the water. Sounds like a nice variation. I have been making this at least twice a year for years. My grandfather made it one Saturday every month. Heather......tripe is not for everyone. I never expect newbies to like it. It is an acquired taste, which in my opinion, you have to have eaten it as a not-so-fussy kid. Of course plenty of grated cheese AND chunks of unsliced Scali bread for sopping up the yummy sauce. Thanks Mario.
     
    This is a wonderful and easy recipe.
     What do you do with the saved cooking water?
    For the first time in 20 year I made something my husband could not choke down, and this was it. He actually called it an appetite suppressant. I cannot fathom where all the wonderful comments are coming from. I would avoid this at all cost. It was kind of chewy, a little bland, and just an unpleasant combination.
    My grandmother was from Italy, and made a lot of different dishes.
     In my memory, she was Always cooking, along with her daughters. And the large kitchen table was always crowded with family members talking, laughing, etc.
     Anyway, years after his mother, & sisters had passed away I found this recipe of Mario's.
     I knew my dad liked tripe, so I made it for him.
     He said it was excellent. Couldn't praise it enough,...
     Even got a little teary eyed,... don't know if was memories of the past, or the fact that I took the time to make it....
     
     Mario,... you're the best.
    My husband loves tripe. Found this and now have a recipe for a very nice tomato sauce and tripe. He hums as he eats it. He thinks the vanilla gives it a dfferent taste that he has had and felt it was wonderful...Great taste for him...Me....Not a tripe person. Yummy from hubby!
    The recipe recommends about an hour.. mine took 2 and a half and I think next time I'd give it another 30 minutes or so.
     
     As a matter of personal taste, I thought it tasted better as leftovers; sort of how chili's flavor intensifies in the fridge. The next day the tripe had absorbed more of the tomato and got a little softer too.
     
     I agree with William with respect to the stock... I can't think of any particular use for it. I know tripe stock used to be something worthwhile, back in the days when tripe was peasant food, but nowadays?
     
     Overall - very good! Takes a while but it's not difficult. Keeps well, and has a great taste.
    I had this tripe dish at Babbo almost 10 years ago . Up until that time i tried it in mant good Italian Restaurants and not once did I care for it . Being a Chef myself I hoped someday I would find someone who knew how to prepare it so it was some what palatable . I had just gotten a job and was in NYC for training. There were 4 of us all chefs we ordered a bunch of appetizers and there was a dish of tripe someone else ordered ,he said you have to taste this . With hesitation I tasted it and I had finally found a tripe dish like no other . It was so amazing ,tender, flavors that words can not do justice to.. A dish that I thought I would never like, After all these years I still can experience that first biite that i will never forget. A pesant dish transcended to greatness..
     Thank you Mario
     
     
    The mint/cheese combo was interesting; we'd use that with other recipes. It inspired us to use half a preserved lemon (thought it would go well with the mint) in the boiling water. It's on the sweet side, tho not in a bad way; I might throw in some rapini or other bitter-ish green to balance that next time.
     
     But what the heck do you do with the reserved boiling liquid?
    I cooked tripe before, but never cook the roman-style. It taste absolutely delicious. My teenager love it as well!!!
    I had this recipe at Mario's BABBO NYC restaurant. Best tripe I've ever had! Don't skimp on the cheese!
    Wow, this was delicious. I had it asian style before where it is dipped into soy sauce, but this is a great Italian version of tripe. I would cook this again, altough I would let the tripe boil for 2 hours. I prefer mine very tender.
    easy, excellent dish, tastes like a visit to grandma's
    Easy to make and very very good.
    haven't tried as of 5/30/04
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