Trippa alla Romana (Roman-style tripe) is one of Italy’s best known tripe dishes. Beef tripe slow-cooked in a tomato sauce until tender with pancetta, finished with fresh mint and Pecorino Romano DOP. It comes from the working-class food tradition of Testaccio, the neighbourhood built around Rome’s historic slaughterhouses, and it has been eaten in the city’s trattorias for generations.
A Roman Tradition
The dish belongs to a cooking tradition Romans call the quinto quarto – the “fifth quarter.” When cattle were slaughtered, the four prime cuts went to those who could pay for them. The offal that was left went to the slaughterhouse workers and the city’s poorer families. Rome’s cooks turned these cheap cuts into some of the city’s most enduring recipes, and trippa alla romana is the most famous of them.
Tripe was traditionally eaten on Saturdays in Rome. A custom known as sabato trippa, or “Saturday tripe.” You can still find this written by hand on the restaurant chalk boards on Saturdays in Rome. The dish is served at lunch, usually as a secondo(second course), with bread to mop up the sauce.
The mint used in authentic Roman versions is mentuccia – Roman wild mint, smaller-leaved and more delicate than standard fresh mint. Outside Italy it is hard to find, but standard fresh mint works well. Try and avoid dried mint.
Pecorino Romano DOP is the only cheese for this dish. It is made from sheep’s milk and carries a sharp, salty character that suits the richness of the sauce. Parmesan is a different ingredient entirely – it softens the dish in a way that changes what it is.
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.
Tips for getting it right
Pre-cleaned tripe still benefits from a quick blanch before cooking. Even if the packet says ready-to-cook, the first boil-and-drain step removes any residual odour and firms the texture before the long simmer begins.
Do not rush the cook time. One hour is the minimum – ninety minutes produces noticeably more tender tripe. Taste it before you serve. The tripe should offer no resistance.
Add the mint near the end of cooking, not at the start. A few minutes in the sauce is enough. Any longer and the freshness cooks out.
This dish improves overnight. The sauce thickens and the tripe absorbs more flavour. Make it the day before if you can – it reheats well and is worth the wait.
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
More Food from Lazio
Lazio runs from the Apennine hills to the Mediterranean coast, with Rome at its centre – and a food culture built on lamb, pork, and the offal traditions of Testaccio.
- Abbacchio alla Cacciatora – Roman lamb slow-cooked with anchovies, vinegar and rosemary.
- Abbacchio alla Romana – Rome’s Easter lamb, roasted with garlic, rosemary and white wine.
Trippa alla Romana
Equipment
- Chef Knife
- Saucepan
- Cast Iron Pan
- 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.
