Best 4 Tripe Alla Romana Recipes

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In the heart of Italy, where culinary traditions run deep, lies a dish that embodies the essence of Roman cuisine: Trippa alla Romana. This delectable dish, made from beef tripe, is a testament to the city's rich history and love for offal. Join us on a culinary journey as we explore the authentic flavors of Trippa alla Romana, with two unique recipes that capture the essence of this traditional dish. Discover the classic preparation, featuring a savory tomato-based sauce, and delve into a modern interpretation that adds a touch of white wine for an extra layer of complexity. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you through the process of creating this beloved Roman dish, offering insights into the selection of ingredients, preparation techniques, and the art of achieving the perfect balance of flavors. So, put on your apron, gather your ingredients, and let's embark on this culinary adventure together.

Here are our top 4 tried and tested recipes!

TRIPPA ALLA ROMANA (BRAISED TRIPE WITH TOMATO, HERBS, AND PARMESAN) RECIPE



Trippa alla Romana (Braised Tripe With Tomato, Herbs, and Parmesan) Recipe image

Provided by Chichi Wang

Categories     Dinner     Entree     Breakfast and Brunch     Mains

Time 2h

Yield 6

Number Of Ingredients 10

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)

Steps:

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

Nutrition Facts : Calories 263 kcal, Carbohydrate 11 g, Cholesterol 186 mg, Fiber 2 g, Protein 17 g, SaturatedFat 4 g, Sodium 624 mg, Sugar 4 g, Fat 17 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g

TRIPE ALLA ROMANA



Tripe Alla Romana image

Make and share this Tripe Alla Romana recipe from Food.com.

Provided by Phil Franco

Categories     Meat

Time 5h30m

Yield 4 serving(s)

Number Of Ingredients 15

3 lbs raw honeycomb beef tripe
1/3 cup extra virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup dry white wine
1 (32 ounce) can tomatoes with juice, with juice reserved
2 cups cold water
1/4 cup of fresh mint, chopped
salt and pepper, to taste
pecorino romano cheese
chopped mint

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 strong 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 cheese and additional chopped fresh mint. Serves 4 main-course servings.
  • Notes: Tripe in sauce can be cooked 2 days ahead and chilled, covered. Reheat before serving. Tripe is excellent served over pasta.
  • That's it!

Nutrition Facts : Calories 574.8, Fat 31, SaturatedFat 7, Cholesterol 413.6, Sodium 1156.6, Carbohydrate 23.7, Fiber 5.3, Sugar 12.2, Protein 43.8

ROMAN STYLE TRIPE



Roman Style Tripe image

When prepared in this method, tripe has a pleasantly mild, but distinct flavor. When it comes to great sauces for dipping crusty Italian bread, it doesn't get any better than this.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 2h55m

Yield 6

Number Of Ingredients 16

5 quarts cold water
2 ½ pounds honeycomb beef tripe
½ cup white vinegar
2 teaspoons salt
1 teaspoon vanilla extract
1 bay leaf
1 tablespoon olive oil
4 ounces pancetta bacon, diced
1 onion, diced
6 cloves garlic, minced
3 cups marinara sauce
1 teaspoon red pepper flakes
1 (15 ounce) can garbanzo beans, drained
1 bunch fresh mint leaves, chopped
salt and ground black pepper to taste
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
  • Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.
  • Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
  • Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
  • Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.

Nutrition Facts : Calories 369 calories, Carbohydrate 35.8 g, Cholesterol 197.6 mg, Fat 14.6 g, Fiber 6.2 g, Protein 22.8 g, SaturatedFat 4.3 g, Sodium 1723.3 mg, Sugar 12.9 g

TRIPPA ALLA FIORENTINA: FLORENTINE TRIPE



Trippa Alla Fiorentina: Florentine Tripe image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 9

6 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 large celery, chopped
1 large carrot, chopped
1 large onion, chopped
2 pounds tripe, cleaned, boiled* and cut into strips
1 (10 ounce) can peeled plum tomatoes, with juices
Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano Reggiano cheese

Steps:

  • In a saucepan, heat the extra-virgin olive oil. Add the garlic, celery, carrot, and onion and saute until they are soft. Add the tripe, and cook together on medium heat, for about 5 minutes. Add the tomatoes including the juices. Break up the whole plum tomatoes with a fork.
  • Let the mixture cook together until the sauce has reduced and thickened, about 15 minutes. Remove the pan from the heat, season with salt and pepper, to taste, and add the freshly grated Parmigiano cheese. Stir well and serve warm.

Tips:

  • Choose the right tripe: Look for tripe that is a light cream color and has a mild odor. Avoid tripe that is dark or has a strong odor, as this indicates that it is old or spoiled.
  • Clean the tripe thoroughly: Tripe can be difficult to clean, but it is important to do so properly to remove any impurities. Soak the tripe in cold water for at least 30 minutes, then scrub it with a stiff brush. Rinse the tripe thoroughly and repeat the process until the water runs clear.
  • Blanch the tripe: Blanching the tripe helps to remove any remaining impurities and also helps to tenderize it. Bring a large pot of water to a boil, then add the tripe. Boil the tripe for 5 minutes, then drain it and rinse it with cold water.
  • Cook the tripe slowly: Tripe is a tough meat, so it needs to be cooked slowly in order to become tender. Simmer the tripe in a flavorful broth or sauce for at least 2 hours, or until it is fall-apart tender.
  • Serve the tripe with your favorite sides: Tripe can be served with a variety of sides, such as mashed potatoes, rice, or vegetables. It can also be used as a filling for tacos or burritos.

Conclusion:

Tripe is a delicious and versatile meat that can be used in a variety of dishes. It is a good source of protein and iron, and it is also low in fat. If you are looking for a new and exciting meat to try, tripe is a great option. Just be sure to clean and cook it properly, and you will be rewarded with a delicious and flavorful meal.

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