TRIPPA ALLA ROMANA
Steps:
- Trim any fat from tripe, then rinse tripe under cold water. Soak tripe in a large bowl of fresh cold water 1 hour, then rinse again.
- Put tripe in an 8-quart pot of cold water and bring to a boil, then drain and rinse. Bring tripe to a boil again in pot filled with fresh cold water, then reduce heat and simmer, uncovered, turning tripe occasionally and adding more hot water to pot if necessary to keep tripe covered, until very tender, about 4 hours (tripe will have a pungent aroma while simmering). Drain in a colander and cool completely.
- While tripe is cooking, heat olive oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring frequently, until softened, about 8 minutes. Add salt, pepper, and wine and boil, stirring, 1 minute. Pour juice from tomatoes into sauce, then chop tomatoes and add to sauce with the 2 cups cold water and mint. Simmer sauce, uncovered, 30 minutes.
- Trim any remaining fat from tripe and cut tripe into 2- by 1/2-inch strips. Add to sauce and simmer, uncovered, stirring occasionally, until tripe is a little bit more tender but still slightly chewy, 45 minutes to 1 hour. Season with salt and pepper.
- Serve tripe sprinkled with finely grated Pecorino Romano and additional chopped fresh mint.
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Noxie Nx
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it.
Shayne Benally
[email protected]I followed the recipe exactly and my tripe turned out tough. I'm not sure what I did wrong.
Abdurreman Khan
[email protected]My family loved this dish! I'll definitely be making it again.
Crypto Zombie
[email protected]I love how the tripe absorbs all the flavours of the sauce. It's so comforting and delicious.
Angela Matthew
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the tripe is so tender.
olivia s
[email protected]I'm not usually a fan of tripe, but this recipe changed my mind. It was so good, I couldn't stop eating it!
Fatjon Xhemollari
[email protected]One of the best Roman dishes I've tried, very authentic. I recommend serving it with a glass of Montepulciano.
Eman Shahid
[email protected]Amazing flavours, fall-apart tender tripe. Followed the recipe to the letter and it turned out perfectly.
Badmus Quwiu
[email protected]I added a bit more chili pepper flakes to my tripe and it was delicious! I served it with a side of sautéed broccoli rabe.
Mirza Mir
[email protected]Trippa alla Romana is such an impressive dish, great for a special occasion or a weekend project. The cooking process might be long, but it's totally worth it!