📝 About This Recipe
A cornerstone of 'quinto quarto' (the fifth quarter) Roman cuisine, Trippa alla Romana is a rich, comforting stew that transforms humble honeycomb tripe into a gourmet masterpiece. Simmered in a vibrant tomato sauce infused with the aromatic punch of fresh mint and finished with a generous dusting of sharp Pecorino Romano, this dish offers a unique texture and deep, savory flavor. It is a testament to the Roman ability to turn simple ingredients into a feast fit for an emperor, traditionally served on Saturdays in the Trastevere district.
🥗 Ingredients
The Tripe
- 1 kg Honeycomb Tripe (pre-cleaned and blanched, cut into thin strips)
- 2 tablespoons White Vinegar (for the final rinsing)
- 1/2 Lemon (to rub the tripe)
The Soffritto and Sauce
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 50 grams Guanciale (finely diced for authentic fat depth)
- 1 medium Yellow Onion (finely chopped)
- 1 medium Carrot (finely chopped)
- 1 large Celery Stalk (finely chopped)
- 2 pieces Garlic Cloves (minced)
- 1/2 cup Dry White Wine (such as Frascati or Pinot Grigio)
- 800 grams San Marzano Canned Tomatoes (crushed by hand)
- 1 tablespoon Tomato Paste (for richness)
- 1/2 teaspoon Red Chili Flakes (adjust to preference)
- 1 cup Beef Broth (warm, used as needed)
The Roman Finish
- 1/2 cup Fresh Roman Mint (Mentuccia) (roughly chopped)
- 100 grams Pecorino Romano Cheese (freshly grated)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Begin by thoroughly rinsing the pre-cleaned tripe under cold running water. Rub it with the lemon half and rinse again with a splash of vinegar to ensure any 'off' odors are completely removed.
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2
Bring a large pot of salted water to a boil. Add the tripe strips and blanch them for 10-15 minutes. Drain and set aside; this ensures the texture remains clean and tender.
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3
In a heavy-bottomed Dutch oven or deep skillet, heat the olive oil over medium heat. Add the diced guanciale and cook until the fat has rendered and the bits are slightly crispy.
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4
Add the finely chopped onion, carrot, and celery (the soffritto) to the pan. Sauté for 8-10 minutes until the vegetables are soft and translucent, but not browned.
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5
Stir in the minced garlic and red chili flakes, cooking for just 1 minute until fragrant.
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6
Add the blanched tripe strips to the vegetable base. Increase the heat slightly and stir well to coat the tripe in the flavorful oils for about 5 minutes.
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7
Pour in the dry white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan and let the wine reduce by half.
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8
Add the tomato paste and the crushed San Marzano tomatoes. Stir to combine everything thoroughly.
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9
Reduce the heat to low. Cover the pot partially and let the tripe simmer gently for at least 1 hour. If the sauce becomes too thick, add a splash of warm beef broth to maintain a stew-like consistency.
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10
After an hour, test the tripe for tenderness. It should be soft and yielding but still retain a pleasant chew. If it's still tough, continue simmering for another 15-20 minutes.
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11
Once tender, stir in half of the chopped fresh mint. Season with salt and freshly cracked black pepper to taste, keeping in mind that the Pecorino added later is quite salty.
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12
Turn off the heat. Stir in half of the grated Pecorino Romano, allowing it to melt into the sauce and create a creamy, savory finish.
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13
Let the dish rest for 5 minutes before serving to allow the flavors to marry perfectly.
💡 Chef's Tips
Use honeycomb tripe (the reticulum) specifically; its many folds are perfect for trapping the rich tomato sauce. If you cannot find 'Mentuccia' (Roman wild mint), use a mix of spearmint and a tiny pinch of dried oregano to replicate the flavor profile. Don't rush the simmering process; tripe needs low, slow heat to break down its tough connective tissue without becoming rubbery. Always use Pecorino Romano rather than Parmigiano to maintain the authentic, sharp Roman character of the dish. For the best flavor, prepare the dish a few hours in advance or even the day before, then reheat gently.
🍽️ Serving Suggestions
Serve in warmed shallow bowls with thick slices of toasted sourdough or Genzano bread for 'scarpetta' (mopping up the sauce). Pair with a robust red wine from the Lazio region, such as a Cesanese del Piglio. Offer extra grated Pecorino Romano and fresh mint on the side for guests to customize their bowls. Follow the dish with a simple green salad dressed with lemon and oil to cleanse the palate after the rich offal stew.