TRIPPA ALLA ROMANA
Steps:
- Trim any fat from tripe, then rinse tripe under cold water. Soak tripe in a large bowl of fresh cold water 1 hour, then rinse again.
- Put tripe in an 8-quart pot of cold water and bring to a boil, then drain and rinse. Bring tripe to a boil again in pot filled with fresh cold water, then reduce heat and simmer, uncovered, turning tripe occasionally and adding more hot water to pot if necessary to keep tripe covered, until very tender, about 4 hours (tripe will have a pungent aroma while simmering). Drain in a colander and cool completely.
- While tripe is cooking, heat olive oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring frequently, until softened, about 8 minutes. Add salt, pepper, and wine and boil, stirring, 1 minute. Pour juice from tomatoes into sauce, then chop tomatoes and add to sauce with the 2 cups cold water and mint. Simmer sauce, uncovered, 30 minutes.
- Trim any remaining fat from tripe and cut tripe into 2- by 1/2-inch strips. Add to sauce and simmer, uncovered, stirring occasionally, until tripe is a little bit more tender but still slightly chewy, 45 minutes to 1 hour. Season with salt and pepper.
- Serve tripe sprinkled with finely grated Pecorino Romano and additional chopped fresh mint.
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REZKI
[email protected]This dish was a bit too rich for my taste. I think it would be better with a lighter sauce.
Annamyrat Annamyradow
[email protected]I found this recipe to be a bit bland. I added some extra spices and herbs to give it more flavor.
Wendy Yarbrough
[email protected]This dish is a must-try for any fan of Italian food. It's flavorful, hearty, and sure to impress your guests.
Sweet Malik
[email protected]I wasn't sure what to expect when I made this dish, but I was really impressed. The tripe was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Neal Wright
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's worth it.
Taytum Olien
[email protected]I love this dish! It's so flavorful and hearty. I always make a big batch so I have leftovers for the next day.
Wishal Arain
[email protected]This was my first time cooking tripe and I was pleasantly surprised. It was much better than I expected. The recipe was easy to follow and the dish turned out great.
Tawhaki Falwasser
[email protected]I've made this dish several times and it's always a hit. The tripe is so tender and the sauce is delicious. I like to serve it with a side of crusty bread to soak up all the sauce.
Ismayil_f19
[email protected]Trippa alla Romana is a classic Roman dish that is made with tripe, tomatoes, and pecorino cheese. I tried this recipe and it turned out amazing! The tripe was cooked perfectly and the sauce was flavorful and rich. I highly recommend this recipe to a