Entree: Italy – Lazio / Rome – Trippa alla Romana (Braised Roman-style tripe cooked in a tomato sauce finished with Pecorino and fresh mint)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) beef tripe, cleaned and precooked
- 2 oz (60 g) pancetta, diced
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) crushed tomatoes
- 1 cup (240 ml) beef or chicken stock
- 1 bay leaf
- 1/4 tsp (1 g) crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
- 1/2 cup (50 g) freshly grated Pecorino Romano
- 2 tbsp (30 ml) chopped fresh mint (mentuccia) or finely chopped mint leaves
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1 tbsp (15 g) unsalted butter (optional, for finishing)
- Crusty bread, for serving

Instructions

1. If your tripe is not fully tender, simmer it in salted water until tender (about 1–2 hours), then drain and cut into 1/2-inch (1–2 cm) strips.
2. In a large heavy-bottomed pot or Dutch oven over medium heat, warm the olive oil and add the diced pancetta; cook until the fat renders and the pancetta is lightly browned, about 4–5 minutes.
3. Add the chopped onion, carrot, and celery and cook, stirring, until softened and translucent, about 6–8 minutes; add the garlic and cook 1 minute more.
4. Increase heat to medium-high, add the white wine, and scrape up any browned bits; reduce the wine by half, about 2–3 minutes.
5. Stir in the crushed tomatoes, stock, bay leaf, and red pepper flakes; bring to a gentle simmer.
6. Add the prepped tripe to the sauce, reduce heat to low, cover partially, and simmer gently until the flavors meld and the tripe is tender and flavorful, 45–60 minutes. Stir occasionally and add a splash of stock or water if the sauce becomes too thick.
7. Remove the bay leaf, stir in 1/3 of the grated Pecorino Romano, the chopped mint, and parsley; finish with butter if using. Taste and season with salt and pepper.
8. Serve hot sprinkled with the remaining Pecorino Romano and additional mint leaves, with crusty bread for sopping up the sauce.