Trippa alla Romana
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
4 people
-
Calories
290 kcal
-
Course
Main Course
-
Cuisine
Italian
Trippa alla Romana
Description
The recipe begins by thoroughly cleaning and boiling whole tripe in salted water with carrot, celery, onion, and parsley to tenderize and impart subtle flavor. After cooling, the tripe is sliced into strips and cooked further in an earthenware pan with a soffritto made from finely chopped onion, celery, carrot, and garlic softened in olive oil. Once the vegetables begin to brown, chopped peeled tomatoes are added along with salt and pepper. The stew simmers for about an hour, with occasional stirring and addition of broth or water to maintain a sauce generous enough to immerse the tripe. This slow cooking develops soft textures and melded flavors. Before serving, the dish is topped with grated Pecorino Romano, which adds a sharp, salty finish and richness. Black pepper or chili can be added to taste.
Trippa alla Romana is traditionally enjoyed as a main course with bread or polenta to soak up the sauce. Its hearty and rustic character make it suitable for leisurely meals.
Ingredients
- 1 kg tripe if possible whole and not pre-sliced
- 400 g tomatoes peeled
- 1 onion
- 1 celery stick
- 1 carrot
- 1 garlic clove
- extra virgin olive oil to taste
- 1 carton vegetable broth
- 1 bunch mint
- Pecorino Romano cheese to taste, grated
- salt to taste, or chilli
- black pepper to taste, or chilli
Instructions
- Rinse the tripe well under running water. In a large pot, put the tripe to boil in plenty of salted water along with a sliced carrot, a stalk of celery in pieces, an onion and a bunch of parsley.
- When the water boils, lower the heat to low and continue cooking for 45 minutes. Let it cool.
- Prepare a soffritto with the onion, carrot, celery, and garlic clove.
- In an earthenware pan, add the extra virgin olive oil and the soffritto at low heat. Gently soften the vegetables, stirring often until they are translucent.
- Slice the tripe into strips and pour it into the pan when the sauté begins to brown.
- Cook for a few minutes, stirring, then add the chopped tomatoes, add salt and pepper and continue cooking for about an hour.
- During this time stir often and add a ladle of broth or hot water when necessary, bearing in mind that at the end the tripe must be immersed in a generous sauce.
- When cooked, pour the tripe into the serving dish and complete the dish with plenty of grated pecorino and chopped mint leaves on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 150g | |
| Calories | 290kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 46g | 92% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 200mg | 67% |
| Sodium | 1235mg | 51% |
| Potassium | 928mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3420IU | 68% |
| Vitamin C | 13mg | 14% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
