Roman Style Tripe Recipe (Trippa alla Romana Recipe)

Video: Sara Harris

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TRADITIONAL ITALIAN RECIPE: On a scale of 0 to 10, when it comes to cooking and enjoying offal, I come in at around a 5. I’ve never been big on kidneys, brain, and heart, grilled tongue, and this Roman-style tripe.

 

Let’s just get this out of the way now – tripe is the lining of a cow’s stomach. You could always Google for more info, but really, what else do you need to know?

 

Trippa alla Romana is one of the most famous dish in Rome, with very very ancient roots, that is served either warm or hot. The tripe - a real poor and genuine food - is cooked slowly in about 120 minutes until soft and firm.

 

This is a traditional recipe for making the real 'Trippa alla Romana'.

 

Tripe was once a common part of the Italian diet, and no where more so than Rome. The inhabitants of the Eternal City are famous for their love of offal, which they jocularly call the quinto quarto, or the ‘fifth fourth’, a butcher’s term for those humble parts of the animal that the nobility and clergy left for the common folk.

 

Saturday was the traditional day in Rome and elsewhere in Italy to eat tripe—sabato trippa, the expression went—but the custom is, like so many old customs, fading fast. Indeed, organ meats in general are falling ever more out of favor, as elsewhere in the world... fortunately.

 

 

 

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Skill Level:	Time: 40 Minutes
Price:	Serves: 4 People

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Ingredients:

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Directions:

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01 - Mince Onion, Carrot and Celery. Put everything in a pot, add some Extra Virgin Olive Oil and cook for 1 minute.

 

02 - Let the Onion, Carrot and Celery soften and then, add the tripe. Mix well and let the meat dry out.

 

03 - Now, add the White Wine and cook till it has completely evaporated.

 

04 - Add the Tomato Sauce, Salt and Black Pepper, and cook for about 30 minutes over a very low heat. If it's too dry, add some water or stock.

 

05 - When the Tripe is ready, turn the fire off and add the Cheese and the chopped Spearmint leaves. Mix well. Serve.

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Written by: Uncut Recipes

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