Trippa Alla Romana (Braised Tripe With Tomato, Herb

Name: Trippa Alla Romana (Braised Tripe With Tomato, Herbs, And Parmesan) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds tripe; 1/2 cup white distilled vinegar; 3 to 4 tablespoons olive oil; 1 onion, thinly sliced; 3 medium cloves garlic, grated on a microplane grater or pressed through a garlic press (about 3 teaspoons); 1 tablespoon tomato paste; 1 (28-ounce) can whole peeled tomatoes, drained, and crushed by hand or through a food mill; Kosher salt freshly ground black pepper; 1/3 cup fresh mint, basil, or parsley leaves, finely chopped; 2 ounces Pecorino or Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)

Servings: persons

1
In a large pot combine the tripe and vinegar. Add enough water to cover the tripe by 2 inches. Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 1/2 hours. Add more water as needed to keep the tripe submerged. Drain the tripe, reserving the cooking liquid, and allow to cool. Slice the tripe into 1-inch strips.
2
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until the onion is softened but not browned, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomato paste and stir to coat. Add tomatoes and stir to combine. Add the tripe along with about 1/2 cup of the tripe cooking liquid. Bring to a boil, reduce to a simmer and cook, covered, until sauce is lightly reduced and flavors marry, about 30 minutes. Season to taste with salt and pepper. Stir half of herbs into sauce.
3
When ready to serve, divide the tripe evenly among 4 to 6 warmed bowls and top with grated cheese and remaining herbs.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds tripe, 1/2 cup white distilled vinegar, 3 to 4 tablespoons olive oil, 1 onion, thinly sliced, and more.

Yes, Trippa Alla Romana (Braised Tripe With Tomato, Herbs, And Parmesan) Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Trippa Alla Romana (Braised Tripe With Tomato, Herbs, And Parmesan) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions