Trippa alla Romana with Pecorino Romano

A traditional Roman delicacy with a cheesy twist

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.

3 h 30 min
4
Intermediate

Ingredients

For the Trippa

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

For the Tomato Sauce

28 oz canned whole tomatoes

1 tablespoon tomato paste

1 bay leaf

1 teaspoon dried oregano

Salt and freshly ground black pepper

to taste

For Toppings

1/2 cup Pecorino Romano cheese

finely grated

Fresh parsley

chopped

Crusty Italian bread

for serving

Preparation

Preparing the Tripe

Bring water to a boil

Bring a large pot of salted water to a boil.

Ensure the tripe is cleaned thoroughly before use.

Simmer the tripe

Add the tripe and simmer for 20 minutes to tenderize.

Drain tripe

Drain and set aside.

Preparing the Sauce Base

Heat olive oil

In a large pan, heat olive oil over medium heat.

Sauté vegetables and garlic

Add onion, carrots, celery, and garlic; sauté until softened.

Deglaze with wine

Pour in white wine and cook until evaporated.

For an extra layer of flavor, add a splash of balsamic vinegar to the sauce.

Cooking Process

Simmering Trippa

Add tripe to the sautéed veggies, stirring well.

Simmer for 20 min | Heat: Medium-low heat

Building Sauce

Pour in tomatoes and paste, season with bay leaf and oregano.

Final Cooking

Allow to simmer on low heat for 2 hours, until tripe is tender.

Cook for 2 h | Heat: Low heat

Plating & Serving