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Tripe Roman Style

GialloZafferano's picture
A traditional Roman recipe using what is today an unconventional ingredient: Tripe! From GialloZafferano, Italy's #1 food website

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Hi everyone , I'm Sonia and welcome to the GialloZafferano kitchen. Today we'll be making a unique dish that's part of traditional Roman cuisine: Tripe alla Romana.
Ingredients
  Celery sticks 1
  Onion 1
  Spearmint 2
  Carrot 1
  Salt To Taste
  Pepper To Taste
  Tripe 2 Pound, slice
  Tomato 2 Cup (32 tbs), crush
  Pecorino cheese 1 Cup (16 tbs), grated
  Extra virgin olive oil 5 Tablespoon
  White wine 1 Cup (16 tbs)
  Celery 1 , mince (stalk)
  Carrot 1 Medium, mince
  Onion 1 Medium, mince
Directions

MAKING
1.Place a pot on heat; pour olive oil, and put onion carrot and celery in it. Stir and cook until softened.
2.Add stripe, mix and cook until dry.
3.Pour wine and heat until it completely evaporates.
4.Then, stir in crushed tomatoes. Sprinkle salt and pepper. Cook until tender.
5.Turn off the heat, add grated cheese and mint leaves in it. Mix well.

SERVING
6.Transfer it on a serving platter, garnish with mint leaves and serve hot.

TIPS
If you find the tripe too dry then you can add a little broth to keep it moist.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Equipment: 
Frying Pan
Ingredient: 
Tripe
Restriction: 
High Protein
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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