Trippa alla Romana

What Goes With It

• Bread
• A rough red
• Puntarelle salad

Sides from the same cuisine on this site: Ciabatta, Garlic Confit Focaccia, Grissini.

How to Cook Trippa alla Romana

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1. Rinse the tripe well. Put it in a large pot with cold water to cover, the lemon halves and the bay leaf.

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2. Bring to the boil and simmer 1 hour, until a knife goes through easily. Drain.

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3. While it is still hot, cut the tripe into strips about 1 cm wide.

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4. Sweat the onion, carrot, celery and garlic in the oil 12 minutes until soft.

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5. Pour in the wine and let it evaporate, 3 minutes.

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6. Add the tomatoes, stock, salt, pepper and chilli, then the tripe.

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7. Simmer uncovered 1 hour 15 minutes, stirring now and then, until the sauce is thick and clinging.

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8. Take off the heat, stir through the mint, and serve with the pecorino over the top.

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Notes From the Method

Boil it once in fresh water with lemon before the sauce, even if it came blanched.

Cut the tripe hot. Cold tripe will not cut cleanly.

Mint off the heat, or it goes dull and grassy.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Storing and Reheating

Refrigerated for 3 days. Reheats well with a splash of water.

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: where a line offers a choice of foods, only one of them is counted; all the alcohol is counted, though some is lost in cooking. The calories include 3 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.

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