Main Course · Dinner · Italian ·

Trippa alla Romana with Pecorino Romano

Name: Trippa alla Romana with Pecorino Romano
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1.5 pounds tripe, cleaned and cut into thin strips; 2 tablespoons olive oil; 1 onion, finely chopped; 2 carrots, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1 cup dry white wine; 28 oz canned whole tomatoes; 1 tablespoon tomato paste; 1 bay leaf; 1 teaspoon dried oregano; Salt and freshly ground black pepper, to taste; 1/2 cup Pecorino Romano cheese, finely grated; Fresh parsley, chopped; Crusty Italian bread, for serving

Trippa alla Romana is a flavorful and hearty dish that features tender, slow-cooked tripe in a rich tomato sauce, enhanced by the tangy taste of Pecorino Romano cheese.

4.3(953 reviews)

·By Ethan Brooks·July 27, 2025

Trippa alla Romana with Pecorino Romano — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Trippa

For the Tomato Sauce

For Toppings

Nutrition

Per serving

Calories: 481 kcal
Protein: 44 g
Carbs: 28.25 g
Fat: 17.25 g
Fiber: 5 g

Whole recipe

Total

Calories: 1925 kcal
Protein: 176 g
Carbs: 113 g
Fat: 69 g
Fiber: 20 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1.5 pounds tripe cleaned and cut into thin strips	780	144	0	20	0
2 tablespoons olive oil	240	0	0	28	0
1 onion finely chopped	40	1	9	0	1
2 carrots diced	50	1	12	0	4
2 stalks celery diced	15	1	4	0	2
3 cloves garlic minced	15	1	3	0	0
1 cup dry white wine	200	0	6	0	0
28 oz canned whole tomatoes	150	7	35	2	9
1 tablespoon tomato paste	15	0	3	0	1
1 bay leaf	0	0	0	0	0
1 teaspoon dried oregano	5	0	1	0	1
Salt and freshly ground black pepper to taste	0	0	0	0	0
1/2 cup Pecorino Romano cheese finely grated	210	14	1	17	0
Fresh parsley chopped	5	0	1	0	1
Crusty Italian bread for serving	200	7	38	2	2

These nutrition estimates are approximate and not intended as dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Tripe

1
Bring water to a boil
Bring a large pot of salted water to a boil.
Tip: Ensure the tripe is cleaned thoroughly before use.
2
Simmer the tripe
Add the tripe and simmer for 20 minutes to tenderize.
3
Drain tripe
Drain and set aside.

Preparing the Sauce Base

1
Heat olive oil
In a large pan, heat olive oil over medium heat.
2
Sauté vegetables and garlic
Add onion, carrots, celery, and garlic; sauté until softened.
3
Deglaze with wine
Pour in white wine and cook until evaporated.
Tip: For an extra layer of flavor, add a splash of balsamic vinegar to the sauce.