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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

Description

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


Ingredients

Scale
  • 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

Instructions

  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.

Notes

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.