As with any traditional dish, there are many different recipes for tripe, with regional influences.
And, among the many regional variants, tripe alla romana can rightly be counted among the most full-bodied, fragrant and rich in flavor: in fact, it is distinguished by the presence of Pecorino (one of the most popular and tasty cheeses from Lazio) and mint, which gives it a particular and very characteristic aroma and fragrance.
Let’s see how to prepare an excellent Roman style tripe following the traditional recipe in every step and in the careful choice of each ingredient!
Born as a poor cut, tripe is the stomach of the bovine, one of the many entrails belonging to the fifth quarter, the least valuable part of slaughtered animals, the one that remained after selling the other four quarters to those who could afford it.
Years have passed since the days of Papal Rome when housewives waited until Saturday (the day of slaughter) to grab what was considered waste and use it to prepare tasty, tasty and, above all, cheap dishes, but the recipe for tripe alla romana has come down to our days, virtually unchanged.
Yes, because, traditionally, until not so long ago, on Saturday lunch was eaten tripe prepared with tomato, pecorino cheese and the inevitable mint: a dish that was offered in all the taverns, and that today we can find in the best Roman restaurants.
- 1 kg (35 oz) of Ox tripe
- 1 kg (35 oz) of mashed peeled tomatoes
- extra virgin oil to taste
- 1 onion
- 1 Carrot
- 1 celery rib
- 1 clove Garlic
- 5 leaves of roman mint
- 2/3 cup of Pecorino Romano cheese
- salt to taste
- pepper to taste
- Boil the tripe for about 15 minutes to degrease it.
- Rinse it under hot running water and then cut it into strips.
- Chop carrots, onions and celery.
- Brown the celery, carrots and onions in oil.
- Once the chopped mixture is wilted, add the tripe cut into strips and the mint.
- Fry for about 10 minutes and add pepper and salt.
- Add the tomato and cook for 30 minutes.
- Serve with a sprinkling of pecorino cheese and some fresh mint leaves.
Trippa alla Romana (Roman Tripe): the symbolic Recipe of the Italian Capital.