Recipe

Trippa Alla Romana Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 9 months ago Tripe dishes are very trditional throghout all of Italy. It is a delicious dish which really must be served with crusty Italian bread for the sauce and I like raw fennel cut in quarters with dipping oil on the side A glass of good red wine chilled to perfectiion won't hurt a bit.... More Prep:15m Cook:45m Servings:4	Mystic_rive
	tripe in sauce can be cooked 2 days ahead and chilled covered reheat before serving tripe is excellent served over pasta

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Ingredients

Soak time: 1 hour

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3 lb raw beef honeycomb tripe (not partially cooked)

1/3 cup extra-virgin olive oil

1 large onion, chopped

2 carrots, chopped

2 celery ribs, chopped

2 garlic cloves, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

2/3 cup dry white wine

1 (32-oz) can whole tomatoes in juice, with juice reserved

2 cups cold water

1/4 cup fresh mint, chopped

Salt and pepper, to taste

Garnish: Pecorino Romano cheese and chopped mint

Directions

Trim any fat from tripe, then rinse tripe under cold water. Soak tripe in a large bowl of fresh cold water 1 hour, then rinse again.

Put tripe in an 8-quart pot of cold water and bring to a boil, then drain and rinse.

Bring tripe to a boil again in pot filled with fresh cold water, then reduce heat and simmer, uncovered, turning tripe occasionally and adding more hot water to pot if necessary to keep tripe covered, until very tender, about 4 hours (tripe will have a strong aroma while simmering). Drain in a colander and cool completely.

While tripe is cooking, heat olive oil in a 6 to 8 quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery and garlic, stirring frequently, until softened, about 8 minutes.

Add salt, pepper and wine and boil, stirring, 1 minute.

Pour juice from tomatoes into sauce, then chop tomatoes and add to sauce with the 2 cups cold water and mint. Simmer sauce, uncovered, 30 minutes.

Trim any remaining fat from tripe and cut tripe into 2 by 1/2-inch strips.

Add to sauce and simmer, uncovered, stirring occasionally, until tripe is a little bit more tender but still slightly chewy, 45 minutes to 1 hour. Season with salt and pepper.

Serve tripe sprinkled with finely grated Pecorino Romano cheese and additional chopped fresh mint.

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Comments

robertg 1 year, 9 months ago said:
Love this very much. tripe is one of the best tasting,most under used meats that I know of. and hard to come by even here where they raise and butcher cattle.You got my 5 forks and wish I could give you 10....Bob

kismet 1 year, 9 months ago said:
It appears that you have the art of food in its preparation and taste.Not many people eat tripe that I know,I guess because of the animal and the location of it,but this one is different and I like that sometimes.Thank-you and have a great evening.

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