Trippa alla Romana

Nutrition · per serving

Steps

1. 1

   Bring a kettle of water to the boil. Put the cleaned pre-cooked beef tripe, cut into 1 cm strips in a bowl and pour over enough boiling water to cover. Let it sit for 2 minutes, then drain very well. This quick blanch refreshes the tripe and removes any stale aroma without overcooking it.

   600 g cleaned pre-cooked beef tripe, cut into 1 cm strips
2. 2

   In a wide heavy casserole or deep saute pan, heat the extra-virgin olive oil over medium-low heat. Add the yellow onion, finely diced, carrot, finely diced, and celery stalk, finely diced. Cook for 8-10 minutes, stirring often, until softened and sweet but not browned; this soffritto should look glossy and lightly collapsed.

   30 ml extra-virgin olive oil120 g yellow onion, finely diced80 g carrot, finely diced80 g celery stalk, finely diced
3. 3

   Add the garlic cloves, thinly sliced and dried chili flakes. Cook for 30 seconds just until fragrant, then add the drained tripe. Raise the heat to medium and stir for 2-3 minutes so the strips absorb the aromatic oil and begin to tighten slightly.

   2 garlic cloves, thinly sliced1/2 tsp dried chili flakes600 g cleaned pre-cooked beef tripe, cut into 1 cm strips
4. 4

   Pour in the dry white wine and let it bubble briskly until almost fully evaporated, about 2 minutes. Scrape the base of the pan as it reduces; the wine should lose its raw smell before you proceed.

   100 ml dry white wine
5. 5

   Add the passata, water or light beef stock, torn fresh mint leaves, fine sea salt, and freshly ground black pepper. Stir well, bring to a gentle simmer, then lower the heat so the sauce barely bubbles.

   400 g passata150 ml water or light beef stock10 g fresh mint leaves, torn5 g fine sea salt1/2 tsp freshly ground black pepper
6. 6

   Cover partially and braise for 30 minutes, stirring every 8-10 minutes, until the tripe is fully tender and the tomato sauce has thickened enough to coat the strips. If the pan dries too quickly, add a splash of water; if too loose, uncover for the last few minutes to reduce.

7. 7

   Turn off the heat and rest the tripe for 5 minutes. Stir in half of the Pecorino Romano, finely grated so it melts into the sauce and gives it a savory, creamy body.

   50 g Pecorino Romano, finely grated
8. 8

   Taste and adjust seasoning if needed. Spoon into warm bowls and finish with the remaining Pecorino Romano, finely grated and the fresh mint leaves, finely sliced. Serve hot with crusty bread if desired.

   50 g Pecorino Romano, finely grated5 g fresh mint leaves, finely sliced

Origin & History

Trippa alla Romana is one of Rome's classic quinto quarto dishes, born from the city's long tradition of cooking the so-called 'fifth quarter'—the less noble cuts and offal left after butchery. In the Roman style, tripe is gently braised with tomato, mint, and Pecorino Romano, turning a humble ingredient into a deeply flavorful trattoria staple.