Trippa alla romana

Roman-style tripe is a classic dish from the traditional cuisine of Lazio, very tasty and with a decidedly distinctive flavor. Here’s how to prepare it:

Ingredients

• 600 g of tripe (already cleaned and boiled)
• 200 g of peeled tomatoes
• 50 g of grated Pecorino Romano
• 50 g of bacon
• 1 onion
• 1 stalk of celery
• 1 carrot
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh mint (optional)
• 1 glass of white wine (optional)

Preparation

1. Start by cleaning and finely chopping the onion, celery, and carrot.
2. Cut the bacon into strips and place in a pan with a drizzle of olive oil. Let the bacon brown slightly.
3. Add the chopped onion, carrot, and celery to the bacon and let everything fry at medium-low heat until the vegetables become translucent.
4. Meanwhile, cut the tripe into strips or medium-sized pieces, depending on your preference.
5. Once the sauté is ready, increase the heat and add the tripe, allowing it to brown for a few minutes. If you like, you can deglaze with a glass of white wine and let the alcohol evaporate before proceeding.
6. After browning the tripe, add the previously crushed peeled tomatoes with a fork or roughly chopped.
7. Season with salt, pepper, and cook your Roman-style tripe for about 40 minutes on low heat, stirring occasionally and adding water if the sauce dries out too much.
8. At the end of cooking, adjust with salt and pepper if necessary, and if you like, add some chopped fresh mint leaves.
9. Sprinkle with plenty of grated Pecorino Romano cheese and serve hot.

This dish is a concentration of tradition and flavor that reflects the Roman culinary culture very well. You can accompany it with a nice piece of homemade bread to soak up the sauce. Enjoy your meal!