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
- freshly ground black pepper
- Pecorino Romano, grated
- Parmigiano-Reggiano, grated
- olive oil
- In a large skillet add olive oil then sauté garlic and onions.
- Add tripe and lightly brown it in high heat for a 2-3 minutes.
- 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.
- 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.
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
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. 😀
Tripe is not one of my favorite things, but your simple tomato sauce sounds really nice.
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.
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.
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.