Best 3 Trippa Alla Romana Recipes

**Trippa alla Romana: A Classic Roman Dish Made with Tripe**

Trippa alla Romana is a traditional Roman dish made with tripe, tomatoes, and vegetables. It is a hearty and flavorful stew that is often served as a main course or as a side dish. The tripe is first boiled until tender, then it is cut into strips and sautéed with onions, garlic, and celery. Tomatoes, carrots, and white wine are then added, and the mixture is simmered until the vegetables are soft and the sauce is thickened. The dish is typically served with grated Parmesan cheese.

In addition to the classic recipe, there are a number of variations on trippa alla Romana. Some recipes add other meats, such as sausage or beef, while others use different vegetables, such as potatoes or zucchini. There are also a number of regional variations on the dish, each with its own unique flavor profile.

No matter how it is prepared, trippa alla Romana is a delicious and satisfying dish that is sure to please everyone at the table. The complex flavors of the tripe, tomatoes, and vegetables come together to create a truly unforgettable meal.

**Other Recipes in the Article:**

* **Trippa alla Fiorentina:** This Tuscan variation on trippa alla Romana uses a different type of tripe, called lampredotto, which is made from the fourth stomach of a cow. The lampredotto is cooked in a broth made with tomatoes, onions, carrots, and celery, and it is then served with a spicy green sauce.
* **Trippa alla Milanese:** This Milanese version of trippa alla Romana is made with a combination of tripe, beef, and pork. The meat is cooked in a broth made with tomatoes, onions, carrots, and celery, and it is then served with a gremolata made with parsley, garlic, and lemon zest.
* **Trippa alla Piemontese:** This Piedmontese version of trippa alla Romana is made with a combination of tripe, beef, and pork. The meat is cooked in a broth made with tomatoes, onions, carrots, and celery, and it is then served with a sauce made with Marsala wine and mushrooms.

Let's cook with our 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

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)

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

TRIPPA ALLA FIORENTINA: FLORENTINE TRIPE

Trippa Alla Fiorentina: Florentine Tripe image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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.

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

Ingredients

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

Tips:

Choose the right tripe: Use honeycomb or flat tripe for the best texture and flavor. Avoid tripe that is too thick or has a strong odor.
Clean the tripe thoroughly: Soak the tripe in cold water for at least 2 hours, changing the water every 30 minutes. This will help to remove any impurities and reduce the strong odor.
Blanch the tripe: Bring a large pot of water to a boil and add the tripe. Boil for 5 minutes, then drain and rinse with cold water. This will help to further clean the tripe and remove any remaining impurities.
Cook the tripe slowly: Tripe is a tough meat, so it needs to be cooked slowly and gently. Simmer the tripe in a flavorful broth for at least 2 hours, or until it is tender.
Serve the tripe hot: Tripe is best served hot, with a variety of dipping sauces. Some popular dipping sauces for tripe include salsa verde, chimichurri, and horseradish sauce.

Conclusion:

Trippa alla Romana is a classic Italian dish that is made with tripe, tomatoes, and vegetables. It is a hearty and flavorful dish that is perfect for a cold winter day. With a little planning and effort, you can easily make this delicious dish at home. So next time you're looking for a new and exciting dish to try, give Trippa alla Romana a try. You won't be disappointed!