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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4.6 27
Excellent recipe although I cooked the tripe in the pressure cooker for nearly one hour. Let it cool overnight then finished the recipe in the morning. This is my first time cooking Tripe and I will definitely use this recipe again! item not reviewed by moderator and published
Simple, delicious, I didn't use the leftover stock in the red sauce. I did boil the tripe for 2 hours not 1 hour. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
This recipe was very close to the way my Nona cooked it (She didn't have a recipe. It was great just as presented. item not reviewed by moderator and published
Loved it; I also added some cumin at the final stage!! Watch out bread lovers; our Maltese bread makes this recipie excellent!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published

Not what you're looking for? Try:

Pollo alla Romana (Roman-Style Chicken)

Recipe courtesy of Mario Batali