Tripe Alla Romana

Tripe Alla Romana

Tripe Alla Romana

Beef tripe Alla Romana - tasty offal in tomato sauce - are a traditional Italian recipe quick and easy to prepare

March 31, 2012

Cuisine

Season & Occasion

serves for

6

total time

2 HR 30 MIN

ingredients

Beef tripe
800 g
Gravy
30 ml/50 g (or fatty ham or lard)
Parsley
To taste
Onion
1
Garlic
½ clove
Celery
1
carrot
1 stalk
Tomato sauce
30 ml
Roman Pecorino cheese
To taste, not too aged
Spearmint
6 leaves
salt
To taste
Pepper
to taste

Preparation

Slice the meat into finger-width strips and heat it in a stewpan with the gravy, or else put the finely chopped vegetables in the stewpan along with a few stips of the ham or some chopped lard, parsley and half a clove of garlic.

When the onion becomes translucent, add a few spoonfuls of the tomato sauce, let cook, add salt and pepper and then some water or broth.

When the tomato is cooled and the sauce has thickened, add the sliced tripe and let cool over a very low flame for two hours.

Adjust the salt and then serve warm, covering with grated pecorino and shredded mint leaves.

For more offal bites, read the article
 

Search Recipes

Risi E Bisi (Rice With Peas)

Risi E Bisi (Rice With Peas)

Next Recipe