📝 About This Recipe
This soulful dish, inspired by the classic 'Trippa alla Romana,' transforms humble honeycomb tripe into a tender, melt-in-your-mouth delicacy. Slowly simmered in a rich, spicy tomato broth infused with aromatic herbs and a kick of chili, the tripe absorbs the deep flavors of the Mediterranean. It is a testament to the beauty of nose-to-tail cooking, offering a complex texture and a warming heat that lingers beautifully on the palate.
🥗 Ingredients
The Tripe Prep
- 2 pounds Honeycomb Tripe (cleaned and bleached, cut into 1/2-inch strips)
- 1/4 cup White Vinegar (for the initial parboil)
- 2 pieces Bay Leaves
The Aromatics & Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 1 medium Carrot (finely diced)
- 1 large Celery Stalk (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 teaspoon Dried Red Chili Flakes (adjust to preferred heat level)
- 1 piece Fresh Red Chili (thinly sliced, seeds optional)
The Braising Liquid
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 28 ounces San Marzano Canned Tomatoes (crushed by hand)
- 2 cups Chicken or Beef Stock (low sodium)
- 1 tablespoon Tomato Paste
- 1/4 cup Fresh Mint Leaves (torn, a traditional Roman touch)
Finishing Touches
- 1/2 cup Pecorino Romano Cheese (freshly grated)
- to taste Kosher Salt and Black Pepper
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by thoroughly rinsing the pre-cleaned tripe under cold running water. Place the tripe in a large pot, cover with cold water, and add the vinegar and bay leaves.
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2
Bring the pot to a boil and simmer for 15 minutes. This 'blanching' step removes any residual impurities and softens the flavor. Drain the tripe and rinse again with cold water. Set aside.
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3
In a heavy-bottomed Dutch oven or deep skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery (the soffritto).
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4
Sauté the vegetables for 8-10 minutes until they are soft and translucent, but not browned.
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5
Stir in the minced garlic, dried chili flakes, and fresh sliced chili. Cook for another 2 minutes until the garlic is fragrant.
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6
Add the blanched tripe strips to the pot. Stir well to coat the tripe in the aromatic oil and vegetables, cooking for about 5 minutes.
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7
Stir in the tomato paste and cook for 2 minutes to caramelize the sugars slightly, deepening the color of the sauce.
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8
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
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9
Add the crushed San Marzano tomatoes and the stock. The liquid should just cover the tripe. Bring to a gentle boil.
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10
Reduce the heat to low, cover the pot partially, and simmer very gently. Cook for 2 to 2.5 hours, stirring occasionally.
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11
Check the tripe for tenderness. It should be soft and easily pierced with a fork, and the sauce should be thick and rich. If it's too thin, simmer uncovered for the last 15 minutes.
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12
Stir in half of the fresh mint and season with salt and pepper. Be careful with salt, as the Pecorino added later is quite salty.
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13
Just before serving, stir in half of the grated Pecorino Romano to create a silky, savory finish.
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14
Ladle the tripe into warm bowls. Garnish with the remaining mint, parsley, and an extra dusting of Pecorino.
💡 Chef's Tips
Always buy 'honeycomb' tripe (the second stomach) for the best texture and sauce-holding ability. Don't skip the vinegar blanching step; it ensures a clean, sweet flavor in the final dish. Low and slow is the secret; if you rush the cooking, the tripe will remain rubbery rather than tender. If the sauce becomes too thick before the tripe is tender, add a splash more stock or water. Like most braises, this dish tastes even better the next day after the flavors have fully married in the fridge.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or ciabatta bread rubbed with a garlic clove to soak up the sauce. Pair with a bold, acidic Italian red wine like a Chianti Classico or a Barbera d'Asti. Serve over a bed of creamy polenta for a heartier, comforting meal. A simple side salad of bitter greens like arugula or radicchio with a lemon vinaigrette cuts through the richness beautifully. For a traditional Roman finish, sprinkle with extra fresh mint right at the table.