Roman-Style Tripe Trippa alla Romana

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Loved it; I also added some cumin at the final stage!! Watch out bread lovers; our Maltese bread makes this recipie excellent!!

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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.

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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.

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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.

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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.

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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!

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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!

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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!

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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.

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This is a wonderful and easy recipe.
What do you do with the saved cooking water?