Trippa alla Romana

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

Chef’s Tips

• 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.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• 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.

Pairing Suggestions

• Bread
• A rough red
• Puntarelle salad

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.