Roman-style Tripe Recipe - Trippa alla Romana

tripe

🥗Healthier: chicken breast

💰Cheaper: beef tripe

Chicken breast is leaner and more accessible.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami.

Place 2 and 1/2 lbs of beef tripe in a big stockpot with a bay leaf, salt, white vinegar, and vanilla.

Fill the pot with cold water and bring to a boil over high heat.

Skim any foam that comes to the top once boiling.

Turn the heat down to a very gentle simmer and cover, cooking for 1 and 1/2 hours.

Remove the tripe and place it in a bowl to cool, reserving the cooking liquid.

Dice Panetta and cook it in olive oil in a saucepan over medium heat until cooked but not crispy.

Add diced onion to the saucepan and cook until translucent, about 6-7 minutes.

Stir in freshly chopped garlic and cook for about 2 minutes.

Add marinara sauce and about 1 cup of the reserved cooking liquid to the saucepan.

Add hot pepper flakes and bring to a simmer, cooking on low for about 30 minutes, stirring occasionally.

Cut the cooled tripe into inch thick slices and then into small squares.

Add the tripe to the sauce and cook for another 30 minutes, adding more cooking liquid as needed to maintain desired consistency.

Add drained and rinsed garbanzo beans, black pepper, and salt to taste.

Chop fresh mint and add it to the sauce, cooking for another 5-10 minutes before turning off the heat.

Stir in freshly grated Parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens