Trippa alla Romana

Trippa alla Romana is a dish made out of ox tripe cooked in Italian style tomato sauce

Trippa alla Romana is a dish made out of ox tripe cooked in Italian style tomato sauce, it is one of the most famous dishes in Rome and it is a must try when you visit the place. I know it sounds disgusting to most of you but if you just entertain the idea and think of it as a pasta dish where instead of that long noodles tripe is used then it might sound different, they are cooked nearly the same anyways. One thing that the tripe is better than the noodle is that the sauce clings effectively on it due to its honeycomb texture which makes it really tasty.

I had some authentic ones when we had our vacation last year in Rome and it was delicious, the tomatoes really work well with the tripe giving it a robust flavour then a very generous serving of parmesan just topped it all up. For now we made some at home which I can say tasted like how I had it in Rome.

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Trippa alla Romana

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Italian


Trippa alla Romana is a dish made out of ox tripe cooked in Italian style tomato sauce


  • 1 kg ox tripe, sliced into strips (cleaned well and pre-cooked)
  • 2 400g cans chopped tomatoes in tomato sauce
  • 3 tbsp tomato paste
  • 1/2 cup dry white wine
  • 1 tsp dried oregano
  • 1 tsp rubbed basil
  • 1 red onion, thinly sliced
  • 6 cloves garlic, minced
  • salt
  • freshly ground black pepper
  • Pecorino Romano, grated
  • Parmigiano-Reggiano, grated
  • olive oil


  1. In a large skillet add olive oil then sauté garlic and onions.
  2. Add tripe and lightly brown it in high heat for a 2-3 minutes.
  3. Add chopped tomatoes, rubbed basil, dried oregano, tomato paste and wine bring to a boil then simmer for 30-40 minutes or until tripe is tender.
  4. Season with salt and freshly ground black pepper then top with Parmigiano-Reggiano and Pecorino Romano.


If your local butcher does not sell cleaned and pre-cooked tripe you can do this at home but it will be smelly so I suggest do it outdoors far from the neighbours windows. Cook tripe until tender using 1:8 vinegar and water mixture ratio, add some bay leaves to give it an aromatic smell.


You can buy Pecorino Romano and Parmigiano-Reggiano in Amazon, here are some links:


7 Responses

  1. cynthia kantor says:

    i’ve made this before but i added fennel seeds in the sauce and one bayleaf while it was simmering. also i added both sweet and hot Italian sausages in the stew. my ex-father in law served this during christmas time. he was a proud Sicillian

  2. Karen says:

    This is a dish that my husband loves to order if he sees it on a menu because he knows I won’t cook it. 😀

  3. Mary Frances says:

    Tripe is not one of my favorite things, but your simple tomato sauce sounds really nice.

  4. Amanda says:

    I really do want to try this. It’s a stretch for me, but in my culture there are tons of tripe dishes. I just need to get myself there. Yours actually looks awesome. I would definitely sit down to a bowl of that.

  5. I just had tripe for the first time the other day and now I am obsessed! I never got to try this dish while I was in Rome, but now I am determined to experience it.

  6. Bang4dabuck says:

    Living in Cebu but with strong Italian roots I would suggest to use FRESH sweet basil and NO oregano. I know it’s Italian but we don’t use it in everything. Also carrot which I just use a peeler. Some add finely chopped celery, I don’t. I do use a good bit of fresh parsley and don’t forget to add some red pepper flakes and or chili as they call it here but what we call cayenne pepper. I never put cheese because my family is from the southern part and they never did. Then again how can that be bad. You also need to have a big hunk of good bread and a bottle of dry red wine. On a side note I find the Philippines pretty accommodative to Italian cooking except for the cheese prices, exorbitant.

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