Roman-Style Tripe Trippa alla Romana

Show: Molto MarioEpisode: Osteria Del Operaio

Rated: 5 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

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

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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

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Comments & Reviews

recipe Roman-Style Tripe Trippa alla Romana
Judith San Francisco, CA 07-21-2009
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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
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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
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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
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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
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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!!!
recipe Roman-Style Tripe Trippa alla Romana
Anonymous 04-02-2007
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Yummy!
Rated: 5 stars out of 5

I also had this at Babbo's in NYC more than year ago and I'm still talking about it to friends. A really yummy dish!