Trippa alla Romana is an iconic Roman dish. In fact, it is perhaps the best known regional Italian tripe recipe. It is made with tender tripe simmered in a rich tomato sauce flavoured with freshly chopped mint.
The History of Trippa alla Romana
Trippa alla Romana has humble beginnings. Like many traditional dishes, it was as a way to make use of less expensive cuts of meat. In Rome, tripe (the edible lining of a cow’s stomach) became a staple for working-class families. But over time, Roman cooks used this cheap ingredient to create a delicious dish by infusing it with bold flavours and local ingredients. You can still find this dish served in Rome’s trattorias and family-run restaurants, often as part of a hearty Sunday lunch.
Key Ingredients in Trippa alla Romana
The magic of Trippa alla Romana lies in its simplicity. It relies on a few high-quality ingredients, each playing a role in creating its unique flavour.
- Tripe: The star of the dish. Tripe might seem intimidating to some. But when prepared well, it has a tender texture. And it absorbs the flavours of the cooking sauce. Cleaning the tripe is essential to ensure it’s soft and free of any unpleasant odors. Although nowadays you can buy pre-cleaned tripe.
- Tomatoes: Tomatoes are the backbone of the sauce in Trippa alla Romana. They add sweetness and low acidity. And they create a vibrant, velvety sauce that clings to the tripe. But any Italian brand of tinned tomatoes will work well.
- Mint: One of the most distinctive elements of Trippa alla Romana is the use of fresh mint. While mint might seem like an unusual addition to a savory dish, it’s a popular herb in Rome’s cuisine. The herb’s bright, refreshing flavor cuts through the richness of the tripe and tomato sauce, and so it creates a perfect balance.
- Pecorino Romano Cheese: No Roman dish is complete without a generous sprinkle of Pecorino Romano. This sharp, salty cheese made from sheep’s milk adds depth and complexity to the dish.
Pairing Trippa alla Romana with Wine
No Roman meal is complete without a glass of wine, and the Lazio region has some fantastic wines to try. But for Trippa alla Romana, a medium-bodied red wine like Sangiovese or Montepulciano pairs beautifully. These wines have enough acidity to cut through the richness of the dish, while their fruity notes complement the tomato sauce. But if you prefer white wine, a crisp Frascati from the Lazio region is an excellent choice.
Trippa alla Romana offers a delicious way to explore the flavours of Rome and Lazio. Whether you’re enjoying it in a Roman trattoria or attempting to make it at home, this dish is sure to leave a lasting impression.
Buon appetito! 🇮🇹
Also Read
- Trippa in Umido – a Friuli stew with beans and potatoes.
- Trippa alla Ragusana – a Sicilian tripe dish flavoured with Middle Eastern flavours.
- Trippa con Patate alla Calabrese – a spicy tripe recipe cooked with potatoes and Calabrian peperoncino chillies from the heart of Italy’s Calabria region..
- Trippa all’ Aretina – a little known Tuscan tripe recipe with lemon and bolognese sauce.
- Tripe (Trippa) – a guide to tripe in Italian cooking
Trippa alla Romana
Equipment
- Chef Knife
- Saucepan
- Wooden Spoon
- Grater
Ingredients
- 500 grams tripe (cleaned)
- Extra virgin olive oil
- 1 medium onion
- 2 cloves garlic (very finely chopped)
- 1 carrot (very finely diced)
- 1 stick of celery (very finely chopped)
- 75 grams pancetta
- 2 tbs mint leaves (finely chopped)
- 400 grams tinned chopped tomatoes
- 2 tbs tomato puree
- 125 ml dry white wine
- 100 grams of grated pecorino romano
- salt
- pepper
Instructions
- Rinse the trip under cold running water, then add to a pan, cover with water and bring to the boil. As soon as the water comes to the boil, strain the tripe and leave to dry.
- Put a cast iron pan on a medium heat and add the extra virgin olive oil. When the oil is hot, add the onions, carrots, celery and a pinch of salt and saute for 3-4 minutes, then add the pancetta to the pan and cook until the pancetta starts to colour and the vegetables have softened.
- Add the garlic and saute for a further minute, or until the garlic becomes fragrant.
- Add the tripe strips to the pan and mix well, then pour in the wine, and cook over a medium heat until the wine has evaporated. Stir regularly to avoid the mixture sticking to the bottom of the pan.
- Now add the tomato paste and cook for minute. Then add the chopped tomatoes and the chopped mint, and reduce the heat to a low simmer. Let the tomato sauce thicken over a low heat and cook for at least an hour, or until the tripe is soft.
- Check the seasoning, then serve with some crusty bread and grated pecorino cheese.
