Trippa alla Romana with Pecorino Romano
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.
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.
How to Make Trippa alla Romana with Pecorino Romano
Total time: 4 h 40 min · Yields 4 servings
- 1
Simmering Trippa
Add tripe to the sautéed veggies, stirring well.
- 2
Building Sauce
Pour in tomatoes and paste, season with bay leaf and oregano.
- 3
Final Cooking
Allow to simmer on low heat for 2 hours, until tripe is tender.
Chef's Tips
Frequently asked questions
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