Trippa alla Romana
The traditional Roman recipe for Trippa alla Romana.
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Servings: 4 people
Calories: 290kcal
Ingredients
- 1 kg (2.2 lbs) tripe if possible whole and not pre-sliced
- 400 g (1.67 cups) peeled tomatoes
- 1 (1) onion
- 1 (1) stick of celery
- 1 (1) carrot
- 1 (1) clove of garlic
- Extra virgin olive oil to taste
- 1 carton (4 cups) Vegetable broth
- 1 bunch (1 bunch) Mint
- Grated Pecorino Romano to taste
- Salt and pepper or chilli to taste
Instructions
- Rinse the tripe well under running water. In a large pot, put the tripe to boil in plenty of salted water along with a sliced carrot, a stalk of celery in pieces, an onion and a bunch of parsley.
- When the water boils, lower the heat to low and continue cooking for 45 minutes. Let it cool.
- Prepare a soffritto with the onion, carrot, celery, and garlic clove.
- In an earthenware pan, add the extra virgin olive oil and the soffritto at low heat. Gently soften the vegetables, stirring often until they are translucent.
- Slice the tripe into strips and pour it into the pan when the sauté begins to brown.
- Cook for a few minutes, stirring, then add the chopped tomatoes, add salt and pepper and continue cooking for about an hour.
- During this time stir often and add a ladle of broth or hot water when necessary, bearing in mind that at the end the tripe must be immersed in a generous sauce.
- When cooked, pour the tripe into the serving dish and complete the dish with plenty of grated pecorino and chopped mint leaves on top.
Serving: 150g | Calories: 290kcal | Carbohydrates: 11g | Protein: 46g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 200mg | Sodium: 1235mg | Potassium: 928mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3420IU | Vitamin C: 13mg | Calcium: 84mg | Iron: 3mg
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