Roman-Style Tripe Trippa alla Romana

Show: Molto MarioEpisode: Osteria Del Operaio

Rated: 5 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
2 hr 0 min
Level:
--
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 2 hr 0 min
Total:: 2 hr 15 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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

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:

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

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

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Linguine Bolognese

Picture of Roman-Style Tripe Trippa alla Romana Recipe

Photo: Roman-Style Tripe Trippa alla Romana

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 18

View all 18 Italian Collections

Comments & Reviews

recipe Roman-Style Tripe Trippa alla Romana
John Buffalo, NY 01-11-2010
Flag

Brought back pleasurable memories for my Dad
Rated: 5 stars out of 5

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. Read more
recipe Roman-Style Tripe Trippa alla Romana
Judith San Francisco, CA 07-21-2009
Flag

A YUMMY TREAT FOR HUBBY
Rated: 5 stars out of 5

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!Read more
recipe Roman-Style Tripe Trippa alla Romana
N City, FL 03-14-2009
Flag

Reserve plenty of time to boil
Rated: 4 stars out of 5

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.Read more
recipe Roman-Style Tripe Trippa alla Romana
Steven Boston, MA 01-27-2009
Flag

I always hated tripe untill
Rated: 5 stars out of 5

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 Read more
recipe Roman-Style Tripe Trippa alla Romana
William Oakland, CA 10-11-2008
Flag

Great Variation
Rated: 4 stars out of 5

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?Read more
recipe Roman-Style Tripe Trippa alla Romana
leay roseville, CA 07-24-2008
Flag

tripe
Rated: 5 stars out of 5

I cooked tripe before, but never cook the roman-style. It taste absolutely delicious. My teenager love it as well!!!